Food and Nutrition Sciences

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org
"Influence of Salt Concentration on Histamine Formation in Fermented Tuna Viscera (Dayok)"
written by Jesebel R. Besas, Erlinda I. Dizon,
published by Food and Nutrition Sciences, Vol.3 No.2, 2012
has been cited by the following article(s):
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[10] Data on the use of virgin coconut oil and bioethanol produced from sugar palm sap as raw materials for biodiesel synthesis
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[11] Technological roles of microorganisms in fish fermentation: a review
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[12] Biogenic Amine Contents and Microbial Characteristics of Cambodian Fermented Foods
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[13] Enhancement of Agricultural Processed By-Products: Qualities Analysis of Fermentation Method in Gradient Salt Adding Treatment of Tuna Cooking Juice with Black …
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[14] Effect of brine time on quality of wet-salted fish
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[16] Physico-chemical characteristics and amino acid profile of fermented sauce made from tuna loin by-product
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[17] Quality of Snakehead Fish (Channa Striata) Bekasam Fermented in Various Media and Salt Concentration
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[18] Isolation and Screening of Histamine-Producing Bacteria from the First Six Months of the Cat Hai Fish Sauce Fermentation Process
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[19] Isolation and Characterization of Lactic Acid Bacteria in Philippine Fermented Milkfish Chanos chanos-Rice Mixture (Burong Bangus)
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[20] Pengaruh Perbedaan Proses Fermentasi Terhadap Karakteristik Fisik dan Kimia Kecap Ikan Sepat Siam (Trichogaster pectoralis)
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[22] Quality Evaluation of Bakasang Processed with Variation of Salt Concentration, Temperature and Fermentation Time
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[23] Quality Evaluation of Bakasang Processed with Variation of Salt Concentration, Temperature and Fermentation Time.
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[25] Histamine content and quality assessment of dried-salted sardines (Sardinella spp.) along the supply chain
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[47] Effect of Fermentation Temperature and Salt Concentration on the Quality of Jack Mackerel (Trachurns japonicus) Fish Sauce
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[48] 발효온도 및 식염농도가 전갱이 액젓 발효에 미치는 영향
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[49] Quality Evaluation of Bakasang Processed with Variation of Salt Concentration, Temperature and Ferme....
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