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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Detalhes bibliográficos
Publicado no:Data Brief
Main Authors: Nakano, Mitsutoshi, Sagane, Yoshimasa, Koizumi, Ryosuke, Nakazawa, Yozo, Yamazaki, Masao, Watanabe, Toshihiro, Takano, Katsumi, Sato, Hiroaki
Formato: Artigo
Idioma:Inglês
Publicado em: Elsevier 2017
Assuntos:
Agricultural and Biological Science
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC5725210/
https://ncbi.nlm.nih.gov/pubmed/29255782
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.dib.2017.11.070
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