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Journal Article
Journal of Food Protection, ISSN 0362-028X, 06/2018, Volume 81, Issue 6, pp. 969 - 976
Journal Article
1980, Development of products from minced fish: booklet, Volume 7., 17
Meatballs in tomato sauce are a popular canned convenience product. Since small bite-sized portions of a fish mixture in a creamy sauce had been found to be an... 
human food | organoleptic properties | taste tests | fishery products | minced products | fish utilization | canned products
Book
International Journal of Biological Macromolecules, ISSN 0141-8130, 09/2017, Volume 102, pp. 232 - 240
Journal Article
1985, Encyclopédie de la cuisine au four à micro-ondes, ISBN 2762558069, Volume 3., 110 p., [7] f. de pl.
Book
Journal of Applied Microbiology, ISSN 1364-5072, 07/2010, Volume 109, Issue 1, pp. 44 - 53
Journal Article
Food Research International, ISSN 0963-9969, 2010, Volume 43, Issue 4, pp. 1027 - 1040
Aroma active compounds in commercial fermented fish meat paste product (fish miso), fermented soy paste (soy miso), fish sauce and soy sauces were... 
Olfactometry | Fish sauce | Soy sauce | Aroma active compounds | Fish miso | Organoleptic | Soy miso | FOOD SCIENCE & TECHNOLOGY | VOLATILE COMPONENTS | CHEESE | IDENTIFICATION | FLAVOR | Pastes | Odors | Sauces | Perception | Fish | Aroma | Aldehydes
Journal Article
Journal of Food Science, ISSN 0022-1147, 03/2004, Volume 69, Issue 2, pp. fms45 - fms49
A bacterium, which was isolated from fish‐sauce mush (moromi) of frigate mackerel and identified as Staphylococcus xylosus, could change notes of an odor in... 
fish sauce | volatile compounds | frigate mackerel | sensory evaluation | Staphylococcus | Fish sauce | Volatile compounds | Sensory evaluation | Frigate mackerel | THAILAND | FERMENTED FISH | FOOD SCIENCE & TECHNOLOGY | FOODS | Bacteria in the urine | Adverse and side effects | Fish as food | Mackerel | Analysis | Risk factors
Journal Article
European Food Research and Technology, ISSN 1438-2377, 7/2008, Volume 227, Issue 3, pp. 933 - 944
Journal Article
2002, Trois clés de l'économie de l'Hispanie romaine, Volume 2, 274
Book
International Journal of Food Science & Technology, ISSN 0950-5423, 01/2016, Volume 51, Issue 1, pp. 133 - 141
Summary This study obtained an anchovy flavourful fish sauce by a bioprocess of aerobic fermentation with Aspergillus oryzae OAY1 in a period of time as short... 
fish sauce | fermentation | nutrition property | Aspergillus oryzae | sensory property | Anchovy | Fish sauce | Sensory property | Fermentation | Nutrition property | BACTERIA | QUALITY | FOOD SCIENCE & TECHNOLOGY | SOY-SAUCE | COMPONENTS | VOLATILE COMPOUNDS | BY-PRODUCTS | EVOLUTION | BIOGENIC-AMINES | CHEESE | FLAVOR | Sauces | Biogenic amines | Analysis | Fish | Biochemistry | Food science | Sensory perception | Condiments | Consumption | Amino acids | Taste | Anchovies
Journal Article
Sensors & Actuators: B. Chemical, ISSN 0925-4005, 06/2016, Volume 228, pp. 774 - 781
The electro-catalyzed oxidation of histamine on heterogeneous carbon (carbon paste and screen-printed carbon) electrodes modified with rhenium (IV) oxide was... 
Histamine | Rhenium dioxide | Amperometric detection | Flow injection analysis | ELECTROCHEMISTRY | CHEMISTRY, ANALYTICAL | INSTRUMENTS & INSTRUMENTATION | BIOSENSORS | BIOGENIC-AMINES | DEHYDROGENASE | Electrodes | Sensors | Sauces | Electric properties | Reproducibility | Fish | Oxides | Histamines | Carbon
Journal Article
Food Control, ISSN 0956-7135, 2009, Volume 20, Issue 6, pp. 593 - 597
The biogenic amine contents in 40 samples of Chinese soy sauce from different manufactures were determined using HPLC after pre-column derivatization with... 
Amino nitrogen | Chinese soy sauce | Biogenic amine | FOOD SCIENCE & TECHNOLOGY | FERMENTATION | FISH | FOODS | Histamine | Catecholamines | Universities and colleges | Organic farming | Analysis | Rocks, Sedimentary
Journal Article