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鱼籽酱和鱼籽的加工工艺 被引量:1

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出处 《科学养鱼》 2004年第12期65-65,共1页 Scientific Fish Farming
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同被引文献29

  • 1李融.正确认识鱼子酱[J].中国水产,2006(10):41-43. 被引量:3
  • 2WANG Q, XUE C H, LI Z J, et al. Phosphatidylcholine levels and their fatty acid compositions in squid egg: a comparison study with pollack roe and sturgeon caviar[ J]. J Food Lipids, 2008, 15 (2) : 222 -230. 被引量:1
  • 3GALLA N R, KARAKALA B, AKULA S, et al. Physico-chemi- cal, amino acid composition, functional and antioxidant properties of roe protein concentrates obtained from Channa striatus and Lates calcarifer[J]. Food Chem, 2012, 132(3) : 1171 -1176. 被引量:1
  • 4CHALAMAIAH M, JYOTHIRMAYI T, BHASKARACHARY K, et al. Chemical composition, molecular mass distribution and an- tioxidant capacity of rohu ( Labeo rohita) roe (egg) protein hydroly- sates prepared by gastrointestinal proteases [ J ]. Food Res Int, 2013, 52(1): 221-229. 被引量:1
  • 5BECHTEL P J, CHANTARACHOTI J, OLIVEIRA A C, et al. Characterization of protein fractions from immature Alaska walleye pollock (Theragra chalcogramma) roe[ J]. J Food Sci, 2007, 72 (5): 338 -343. 被引量:1
  • 6KUSA M. Physiological analysis of fertilization in the egg of the salmon, Oncorhynchus keta I. Why are the eggs not fertilized in iso-tonic ringer solution? [ J].日本动物学汇报,1950,24(1):22-28. 被引量:1
  • 7ZIOBER S R, BIALETZKI A, de FATIMA MATEUS L A. Effect of abiotic variables on fish eggs and larvae distribution in headwaters of Cuiab6 River, Mato Grosso State, Brazil[ J]. Neotrop Ichthyol, 2012, 10(1): 123-132. 被引量:1
  • 8BLEDSOE G E, BLEDSOE C D, RASCO B. Caviars and fish roe products[J]. Crit Rev Food Sci Nutr, 2003, 43 (3): 317 - 356. 被引量:1
  • 9MOHAMADI M H, AFSETH N K, LOZANO J, et al. Determi- ning quality of caviar from Caspian Sea based on Raman spectrosco- py and using artificial neural networks [ J ]. Talanta, 2013, 111 (7) : 98 - 104. 被引量:1
  • 10SCANO P, ROSA A, PISANO M B, et al. Lipid components and water soluble metabolites in salted and dried tuna ( Thunnus thyn- nus L. ) roes[J]. Food Chem, 2013, 138(4): 2115 -2121. 被引量:1

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