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Effects of the addition of spleen of skipjack tuna (katsuwonus pelamis) on the liquefaction and characteristics of fish sauce made from sardine (sardinella gibbosa)

TitleEffects of the addition of spleen of skipjack tuna (katsuwonus pelamis) on the liquefaction and characteristics of fish sauce made from sardine (sardinella gibbosa)
Publication TypeJournal Article
Year of Publication2006
AuthorsSAPPASITH, K., S. BENJAKUL, W. VISESSANGUAN, H. KISHIMURA, and B. K. SIMPSON
JournalFood Chemistry
Volume98
Pages440-452
Publication LanguageEnglish
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