Data on the chemical properties of commercial fish sauce products

Data in Brief

Volumn 15, Issue , 2017, Pages 658-664

  Nakano, Mitsutoshi ^a,b   Sagane, Yoshimasa ^a   Koizumi, Ryosuke ^a   Nakazawa, Yozo ^a   Yamazaki, Masao ^a   Watanabe, Toshihiro ^a   Takano, Katsumi ^a   Sato, Hiroaki ^a  

^a TOKYO UNIVERSITY OF AGRICULTURE   (Japan)

^b The Organization for the Promotion of International Relationship   (Japan)

Author keywords

Chemical property; Fermented foods; Fish sauce; Protein digestion; Salinity

Indexed keywords

FISH; NITROGEN; TITRATION;

AMINO NITROGEN; COMMERCIAL FISH; FERMENTED FOODS; FISH SAUCE; MOISTURE ANALYZERS; PROTEIN DIGESTION; SALINITY; SOLIDS CONTENT; TITRATION ASSAYS; TOTAL NITROGEN;

CHEMICAL PROPERTIES;

EID: 85032201314     PISSN: None     EISSN: 23523409     Source Type: Journal    
DOI: 10.1016/j.dib.2017.10.022     Document Type: DP

References (8)

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8. Northrop, J.H., A convenient method for the formal titration. J. Gen. Physiol. 9 (1926), 767–769.