Results 21 to 30 of about 43 (36)

Improving the Palatability of Salt‐Reduced Food Using Dried Bonito Stock

Journal of Food Science, 2009
Mariko Manabe
exaly  

The Bonito Factor: How Unique Was Pueblo Bonito?

Kiva, The, 2022
exaly  

A multiplex PCR assay for species identification of raw and cooked bonito

Food Control, 2008
Deng-Fwu Hwang
exaly  

Monthly variation of total lipid and fatty acid contents of Atlantic bonito, Sarda sarda (Bloch, 1793) of Black Sea

International Journal of Food Science and Technology, 2014
Gulsum Balcik Misir, Bekİr Tufan, Sevim Köse   +2 more
exaly  

Micro, macro mineral and proximate composition of Atlantic bonito and horse mackerel: a monthly differentiation

International Journal of Food Science and Technology, 2010
Özkan Özden
exaly  

Dried bonito dashi: Contributions of mineral salts and organic acids to the taste of dashi

Physiology and Behavior, 2019
Eugene R Delay, Takashi Kondoh
exaly  

Enhancement of the storage quality of frozen bonito fillets by glazing with tea extracts

Food Control, 2005
exaly  

Influence of Gamma Irradiation on Microbiological, Biochemical, and Textural Properties of Bonito (Sarda sarda) During Chilled Storage

Food Science and Technology International, 2008
exaly  

Preparation of an Aroma Fraction from Dried Bonito by Steam Distillation and Its Effect on Modification of Salty and Umami Taste Qualities

Journal of Food Science, 2016
exaly  

Chemical compositions of the roes from skipjack, tongol and bonito

Food Chemistry, 2011
Soottawat Benjakul
exaly