Some characteristics of commercial Som-fug produced in Thailand

Food Chemistry

Volumn 88, Issue 4, 2004, Pages 527-535

  Riebroy, Siriporn ^a   Benjakul, Soottawat ^a   Visessanguan, Wonnop ^b   Kijrongrojana, Kongkarn ^a   Tanaka, Munehiko ^c  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b NATIONAL SCIENCE AND TECHNOLOGY DEVELOPMENT AGENCY   (Thailand)

^c JAPAN SCIENCE AND TECHNOLOGY AGENCY   (Japan)

Author keywords

Acceptance; Biogenic amines; Composition; Fermented fish; Protein; Som fug

Indexed keywords

BIOGENIC AMINE; CADAVERINE; CITRIC ACID; HISTAMINE; LACTIC ACID; MYOSIN HEAVY CHAIN; PEPTIDE; PHENETHYLAMINE; PUTRESCINE; PYRUVIC ACID; SODIUM CHLORIDE; SUCCINIC ACID; TRICHLOROACETIC ACID; TRYPTAMINE; TYRAMINE;

ACIDITY; ARTICLE; ASH; CHEMICAL COMPOSITION; FOOD; FOOD INDUSTRY; LIPID COMPOSITION; LIPID OXIDATION; MOISTURE; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN ANALYSIS; PROTEIN DEGRADATION; TASTE; THAILAND;

FRAXINUS;

EID: 3242694427     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.01.067     Document Type: Article

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