Art
J-GLOBAL ID：200902002388332179   Reference number：89A0167050

Changes in some chemical characteristics and lipid composition of salted fermented bouri fish muscle (Mugil cephalus).

塩漬発酵したボラ(Mugil cephalus)の筋肉の化学的特性と脂質組成の変化
Author (2)：
EL-SEBAIY L A

About EL-SEBAIY L A

(Tanta Univ., EGY)

About Tanta Univ., EGY

, 
METWALLI S M

About METWALLI S M

(Tanta Univ., EGY)

About Tanta Univ., EGY


Material：
Food Chemistry  (Food Chem)

About Food Chemistry


Volume： 31  Issue： 1  Page： 41-50  Publication year： 1989 
JST Material Number： H0766A  ISSN： 0308-8146  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)
Thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
Mugil cephalus

About Mugil cephalus

,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
Egypt

About Egypt

,...
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JST classification (1)：
JST classification
Category name(code) classified by JST.
Animal aquatic foods 
(FJ13020C)

About Animal aquatic foods

Terms in the title (7)：
Terms in the title
Keywords automatically extracted from the title.
塩漬

About 塩漬

, 
発酵

About 発酵

, 
ボラ

About ボラ

, 
Mugil

About Mugil

, 
筋肉

About 筋肉

, 
化学的特性

About 化学的特性

, 
脂質組成

About 脂質組成


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