Zobrazeno 1 - 10
of 1 152
pro vyhledávání: '"Salted fish"'
Publikováno v:
International Journal of Food Studies, Vol 13, Iss 1 (2024)
Snakehead fish (Chana striata) is one of the important protein sources among Indonesian people. However, the shelf life is short leading to limited use of fresh snakehead fish. This study aimed to analyse the effect of vacuum packaging and addition o
Externí odkaz:
https://doaj.org/article/909d9cc2f7224915bd635f92b7c32037
Autor:
José Ángel Expósito Álvarez
Publikováno v:
Arqueología Iberoamericana, Vol 52, Pp 172-185 (2023)
Se presenta un trabajo que aúna los principales estudios arqueológicos desarrollados sobre el conocimiento de la producción de conservas de pescado romanas en Carteia (San Roque, Cádiz). Se recoge aquí la totalidad de los edificios salazoneros (
Externí odkaz:
https://doaj.org/article/a6ee5a4e7e2443d6b140af4b26ec88f6
Autor:
Alaa Eldin M.A. Morshdy, Ahmed E. Tharwat, Hassan Maarouf, Maha Moustafa, Wageh S. Darwish, Waleed R. El-Ghareeb, Abdullah F. Alsayeqh, Nafissa A. Mustafa
Publikováno v:
Open Veterinary Journal, Vol 13, Iss 12, Pp 1738-1743 (2023)
Background: In Egypt, salted fish is considered a typical processed fish, including salted sardine, salted mullet (feseikh), keeled mullet (sahlia), and herrings. High-quality protein, polyunsaturated fatty acids, vital amino acids, and trace mineral
Externí odkaz:
https://doaj.org/article/9dc040832de54e80bf55aee51d968828
Autor:
Ormanci, Hasan Basri1 basriormanci@yahoo.com, Arik Colakoglu, Fatma1
Publikováno v:
Journal of Food Processing & Preservation. Feb2017, Vol. 41 Issue 1, pn/a-N.PAG. 10p.
Publikováno v:
Foods, Vol 13, Iss 16, p 2565 (2024)
The flavor profile of fermented fish products is influenced by the complex interplay of microbial and enzymatic actions on the raw materials. This review summarizes the various factors contributing to the unique taste and aroma of these traditional f
Externí odkaz:
https://doaj.org/article/eaac4aaddc8b4f4d8b24add032677892
Publikováno v:
Journal of Advanced Veterinary Research, Vol 13, Iss 10 (2024)
Salted fish is a common food type in Egypt that is consumed in certain occasions and celebrations. The manufacture process of the salted fish allows fermentation of different fish species. Therefore, there is a high chance for microbial growth and mu
Externí odkaz:
https://doaj.org/article/6688af2d7d0f4db4abc5feb339201f8e
Autor:
Abdel-Raouf, Abdel-Raouf B.1 Abdelraoufbarakat@yahoo.com, Abd El-Basit, Howiada M.1, Hegazy, M. I.1, Mahgoub, S. A.1
Publikováno v:
Zagazig Journal of Agricultural Research. 2017, Vol. 44 Issue 4, p1289-1302. 14p.
Autor:
Weingarten, Susan1 weingarten.susan@gmail.com
Publikováno v:
Mediterranean Historical Review. Jun2022, Vol. 37 Issue 1, p129-132. 4p.
Publikováno v:
Land, Vol 13, Iss 5, p 643 (2024)
Livelihood loss and lower income because of peatland mismanagement are crucial issues that must be resolved in peatland areas. Although many studies have assessed farmers’ livelihoods and income enhancement, progress in addressing these problems re
Externí odkaz:
https://doaj.org/article/39ac45bd14e3469ab8dc374a8ecc19d5
Publikováno v:
Protek: Jurnal Ilmiah Teknik Elektro, Vol 10, Iss 2, Pp 102-106 (2023)
As a country that has many islands, our country also has a lot of sea qhich means it also produces a lot of fish, but fish quickly rot if left alone without a preservation process. One of the preservation process.One of the preservation processes can
Externí odkaz:
https://doaj.org/article/a36af855261441e792145aed59af9cd0