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Chemical quality assessment of traditional salt-fermented shrimp paste from Northern Mindanao, Philippines

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Keywords
shrimp paste, fatty acid composition, lipid oxidation, protein, biogenic amines, minerals, HISTAMINE-FORMING BACTERIA, FATTY-ACID-COMPOSITION, BIOGENIC-AMINES, FISH PRODUCTS, SEAFOOD, TAIWAN, INDEX, MEAT, FOOD, RAW

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Citation

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MLA
Pilapil, Anna Rose et al. “Chemical Quality Assessment of Traditional Salt-fermented Shrimp Paste from Northern Mindanao, Philippines.” JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 96.3 (2016): 933–938. Print.
APA
Pilapil, A. R., Neyrinck, E., Deloof, D., Bekaert, K., Robbens, J., & Raes, K. (2016). Chemical quality assessment of traditional salt-fermented shrimp paste from Northern Mindanao, Philippines. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 96(3), 933–938.
Chicago author-date
Pilapil, Anna Rose, Ellen Neyrinck, Daphne Deloof, Karen Bekaert, Johan Robbens, and Katleen Raes. 2016. “Chemical Quality Assessment of Traditional Salt-fermented Shrimp Paste from Northern Mindanao, Philippines.” Journal of the Science of Food and Agriculture 96 (3): 933–938.
Chicago author-date (all authors)
Pilapil, Anna Rose, Ellen Neyrinck, Daphne Deloof, Karen Bekaert, Johan Robbens, and Katleen Raes. 2016. “Chemical Quality Assessment of Traditional Salt-fermented Shrimp Paste from Northern Mindanao, Philippines.” Journal of the Science of Food and Agriculture 96 (3): 933–938.
Vancouver
1.
Pilapil AR, Neyrinck E, Deloof D, Bekaert K, Robbens J, Raes K. Chemical quality assessment of traditional salt-fermented shrimp paste from Northern Mindanao, Philippines. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. 2016;96(3):933–8.
IEEE
[1]
A. R. Pilapil, E. Neyrinck, D. Deloof, K. Bekaert, J. Robbens, and K. Raes, “Chemical quality assessment of traditional salt-fermented shrimp paste from Northern Mindanao, Philippines,” JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol. 96, no. 3, pp. 933–938, 2016.
@article{7047318,
  author       = {Pilapil, Anna Rose and Neyrinck, Ellen and Deloof, Daphne and Bekaert, Karen and Robbens, Johan and Raes, Katleen},
  issn         = {0022-5142},
  journal      = {JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE},
  keywords     = {shrimp paste,fatty acid composition,lipid oxidation,protein,biogenic amines,minerals,HISTAMINE-FORMING BACTERIA,FATTY-ACID-COMPOSITION,BIOGENIC-AMINES,FISH PRODUCTS,SEAFOOD,TAIWAN,INDEX,MEAT,FOOD,RAW},
  language     = {eng},
  number       = {3},
  pages        = {933--938},
  title        = {Chemical quality assessment of traditional salt-fermented shrimp paste from Northern Mindanao, Philippines},
  url          = {http://dx.doi.org/10.1002/jsfa.7167},
  volume       = {96},
  year         = {2016},
}

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