Effects of the addition of spleen of skipjack tuna (katsuwonus pelamis) on the liquefaction and characteristics of fish sauce made from sardine (sardinella gibbosa)
Author(s): Klomklao Sappasith; Soottawat Benjakul; Wonnop Visessanguan; Hideki Kishimura; Benjamin K Simpson
Year: 2006
Summary
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Cite this Record
Effects of the addition of spleen of skipjack tuna (katsuwonus pelamis) on the liquefaction and characteristics of fish sauce made from sardine (sardinella gibbosa). Klomklao Sappasith, Soottawat Benjakul, Wonnop Visessanguan, Hideki Kishimura, Benjamin K Simpson. Food Chemistry. 98: 440-452. 2006 ( tDAR id: 423703)
Keywords
General
Conservation
•
Fish
•
Food
•
nourishment
Geographic Keywords
ITALY
Temporal Keywords
Roman Era
Spatial Coverage
min long: 6.624; min lat: 36.649 ; max long: 18.513; max lat: 47.095 ;
Individual & Institutional Roles
Contact(s): EXARC Experimental Archaeology Collection Manager
Record Identifiers
ExArc Id(s): 10918
Notes
Rights & Attribution: The information in this record was originally compiled by Dr. Roeland Paardekooper, EXARC Director.