A comparison of volatile compounds in fish sauces prepared from frigate mackerel by use of soy sauce Koji with those in Japanese fish sauces and soy sauce, with special reference to the flavor
- Author
- FUNATSU, Yasuhiro1 ; KAWASAKI, Ken-Ichi1 ; KONAGAYA, Shiro2
[1] Toyama Prefectural Food Research Institute, Toyama 939-8153, Japan
[2] Kokugakuin University, Tochigi College, Tochigi 328-8588, Japan - Source
Nippon Suisan Gakkaishi. 2001, Vol 67, Num 6, pp 1110-1119 ; ref : 30 ref
- CODEN
- NSUGAF
- ISSN
- 0021-5392
- Scientific domain
- Food science technology; Marine biology, limnology; Ecology; Environment
- Publisher
- Nippon Suisan Gakkai, Tokyo
- Publication country
- Japan
- Document type
- Article
- Language
- Japanese
- Keyword (fr)
- Aliment traditionnel Composition chimique Composé volatil Etude comparative Flaveur Poisson comestible Produit à base de poisson Qualité Sauce poisson Japon Asie
- Keyword (en)
- Traditional food stuff Chemical composition Volatile compound Comparative study Flavor Edible fish Fish product Quality Fish sauce Japan Asia
- Keyword (es)
- Alimento tradicional Composición química Compuesto volátil Estudio comparativo Flavor Pescado comestible Producto a base de pescado Calidad Japón Asia
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B06 Fish and seafood industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 13450920
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.2331/suisan.67.1110 
https://dx.doi.org/10.2331/suisan.67.1110
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