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The influence of storage conditions of tuna viscera before fermentation on the chemical, physical and microbiological changes in fish sauce during fermentation

Author
DISSARAPHONG, Sirima1 ; BENJAKUL, Soottawat1 ; VISESSANGUAN, Wonnop2 ; KISHIMURA, Hideki3
[1] Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand
[2] National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, 113 Phaholyothin Road, Klong 1, Klong Luang, Pathumthani 12120, Thailand
[3] Laboratory of Marine Products and Food Science, Research Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Hokkaido, 041-8611, Japan
Source

Bioresource technology. 2006, Vol 97, Num 16, pp 2032-2040, 9 p ; ref : 38 ref

ISSN
0960-8524
Scientific domain
Agronomy, agriculture, phytopathology; Food science technology; Biotechnology; Energy; Pollution
Publisher
Elsevier Science, Oxford
Publication country
United Kingdom
Document type
Article
Language
English
Author keyword
Fermentation Fish sauce Halophilic bacteria Histamine Tuna viscera
Keyword (fr)
Bactérie Fermentation Halophilie Histamine Microbiologie Propriété physicochimique Sauce poisson Stockage Thon Viscère
Keyword (en)
Bacteria Fermentation Halophily Histamine Microbiology Physicochemical properties Fish sauce Storage Tuna (Tunny fish) Viscus
Keyword (es)
Bacteria Fermentación Halofilia Histamina Microbiología Propiedad fisicoquímica Salsa pescado Almacenamiento Atún Víscera
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A31 Biotechnology / 002A31C Methods. Procedures. Technologies / 002A31C01 Microbial engineering. Fermentation and microbial culture technology

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 Biotechnology
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
18016631

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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