Processing and Characteristics of Canned Salt-fermented Anchovy Engraulis japonica Fillet using Tomato Paste Sauce
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چکیده
منابع مشابه
Salt-Tolerant Acid Proteases: Purification, Identification, Enzyme Characteristics, and Applications for Soybean Paste and Sauce Industry
Soybean, the most cultivated plant in the world, is rich in proteins (40–50%) and contributes many essential nutrients and health-promoting bioactive compounds. Fermented soybean products including soybean paste and soybean curd, etc. are consumed in considerable amounts in Asian countries such as China, Japan, and Korea for a long history. Nowadays, they are considered as healthy foods and soy...
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ژورنال
عنوان ژورنال: Korean Journal of Fisheries and Aquatic Sciences
سال: 2014
ISSN: 0374-8111
DOI: 10.5657/kfas.2014.0719