Chemical properties and colors of fermenting materials in salmon fish sauce production

This data article reports the chemical properties (moisture, pH, salinity, and soluble solid content) and colors of fermenting materials in salmon fish sauce products. The fish sauce was produced by mixing salt with differing proportions of raw salmon materials and fermenting for three months; the s...

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Detalles Bibliográficos
Autores principales: Nakano, Mitsutoshi, Sagane, Yoshimasa, Koizumi, Ryosuke, Nakazawa, Yozo, Yamazaki, Masao, Watanabe, Toshihiro, Takano, Katsumi, Sato, Hiroaki
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2017
Materias:
Agricultural and Biological Science
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5725210/
https://www.ncbi.nlm.nih.gov/pubmed/29255782
http://dx.doi.org/10.1016/j.dib.2017.11.070

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5725210/
https://www.ncbi.nlm.nih.gov/pubmed/29255782
http://dx.doi.org/10.1016/j.dib.2017.11.070

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