Biochemical changes associated with fast fermentation of squid processing by-products for low salt fish sauce

Food Chemistry

Volumn 107, Issue 4, 2008, Pages 1597-1604

  Xu, Wei ^a   Yu, Gang ^a   Xue, Changhu ^a   Xue, Yong ^a   Ren, Yan ^a  

^a OCEAN UNIVERSITY OF CHINA   (China)

Author keywords

Acceleration; Fermentation; Fish sauce; Squid by products

Indexed keywords

AMINO ACID; FORMALDEHYDE; NITROGEN; PROTEINASE; SODIUM CHLORIDE;

AMINO ACID COMPOSITION; ARTICLE; ENZYME ACTIVITY; FERMENTATION; FERMENTED PRODUCT; FISH SAUCE; FOOD COMPOSITION; FOOD PROCESSING; PH; SQUID;

CEPHALOPODA; GLYCINE MAX;

EID: 36448972665     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.10.030     Document Type: Article

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