摘要 : <i>Lanhouin</i>, a fermented product from cassava fish (<i>Pseudotolithus</i> sp.), was produced by spontaneous fermentation with inherent risks of quality defects. In this respect, changes in moisture, protein, free fatty acids, ... 展开
作者 | Anihouvi~ V. B. Sakyi-Dawson~ E. Ayernor~ G. S. Hounhouigan~ J. D. |
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作者单位 | |
期刊名称 | 《Journal of aquatic food product technology》 |
总页数 | 15 |
语种/中图分类号 | 英语 / S9 |
关键词 | acids aldehydes amides amines aroma aromatic hydrocarbons esters fatty acids fermentation fermentation products food acceptability furans histamine hydrocarbons ketones moisture content phenols protein content thiazoles |
馆藏号 | N2008EPST0008669 |