Chemistry and microbiology of traditional Rihaakuru (fish paste) from the Maldives

International Journal of Food Sciences and Nutrition

Volumn 62, Issue 2, 2011, Pages 139-147

  Naila, Aishath ^a   Flint, Steve ^a   Fletcher, Graham C ^b   Bremer, Phil J ^c   Meerdink, Gerrit ^d  

^a MASSEY UNIVERSITY   (New Zealand)

^b THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

^c UNIVERSITY OF OTAGO   (New Zealand)

^d UNIVERSITY OF LINCOLN   (United Kingdom)

Author keywords

Amino acids; Maldives; Omega fatty acids; Proteins; Rihaakuru (fish paste); Tuna

Indexed keywords

AMINO ACID; FATTY ACID; MINERAL; PRIMER DNA;

ARTICLE; BACTERIAL COUNT; FOOD ANALYSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INDIAN OCEAN; MICROBIOLOGY; NUCLEOTIDE SEQUENCE; SEA FOOD;

AMINO ACIDS; BASE SEQUENCE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLONY COUNT, MICROBIAL; DNA PRIMERS; FATTY ACIDS; FISH PRODUCTS; FOOD ANALYSIS; INDIAN OCEAN ISLANDS; MINERALS;

BACILLACEAE; BACILLUS (BACTERIUM); CLOSTRIDIUM; CORYNEBACTERIUM; MICROCOCCACEAE; SCOMBRIDAE; STAPHYLOCOCCUS; STREPTOCOCCACEAE; STREPTOCOCCUS;

EID: 79551494104     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2010.515566     Document Type: Article

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