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Characteristics of Saba-narezushi (Mackerel and Pickles) produced in the Wakasa region of Fukui prefecture [Japan]: Chemical changes in the fermentation medium and mackerel meat during fermentation and the production of volatile components

1990

Kariya, Y. (Fukui Univ. (Japan). Faculty of Education) | Kiuchi, R. | Mikami, N. | Doishita, H. | Kodama, K.

AGROVOC Keywords
alimentos procesados caballa farine de poisson fermentation fish meal fish processing food technology harina de pescado mackerel maquereau processed foods technologie alimentaire traitement du poisson volatilidad volatility
Bibliographic information
Volume 43 Issue 1 ISSN 0287-3516
Pagination
pp. 43-48
Other Subjects
Japan/ chemical composition; Volatilite; Aliment transforme; Fermentacion; Japon/ composicion quimica; Tecnologia de los alimentos; Japon/ composition chimique; Elaboracion del pescado
Language
Japanese
Note
Summaries (En, Ja)
1 plate; 3 tables; 5 fig.; 7 ref.
Type
Summary
1994-08-15
AGRIS AP
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