Changes in the composition of free amino acids, organic acids and lipids during processing and ripening of ‘Hatahata-zushi’, a fermented fish product of sandfish (Arctoscopus japonicus) and boiled rice
- 1 September 1994
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 66 (1) , 75-82
- https://doi.org/10.1002/jsfa.2740660112
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- Changes in Free Amino Acid, Organic Acid, and Lipid Compositions of Fermented Mackerel "Sushi" during Processing.NIPPON SUISAN GAKKAISHI, 1992
- Lipid, Free Amino Acid, and Organic Acid Compositions of Rice Bran-Fermented Sardine.NIPPON SUISAN GAKKAISHI, 1991
- Simultaneous Determination of Polyamines in Red Meat Fishes by High Performance Liquid Chromatography and Evaluation of FreshnessFood Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1989
- Rapid and convenient separation of phospholipids and non phosphorus lipids from rat heart using silica cartridgesLipids, 1985
- Studies on Variation of Organic Acids in "Hata-hata Sushi"NIPPON SHOKUHIN KOGYO GAKKAISHI, 1971
- Variation of Chemical Composition of "Hata-Hata Sushi" in the Period of Pieseryation.NIPPON SHOKUHIN KOGYO GAKKAISHI, 1967
- A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATIONCanadian Journal of Biochemistry and Physiology, 1959