Cholesterol Content, Fatty Acid Composition and Sensory Analysis of Deep Fried and Roasted Abon Ikan (Fish Floss/Shredded Fish Flesh)
E3S Web Conf., 147 (2020) 03009
Published online: 2020-02-10
Articles citing this article
The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
Cited article:
This article has been cited by the following article(s):
The use of tilapia bones (Oreochronis niloticus) and banana heart into fish floss as a source of calcium: Sensory analysis and nutritional content
N Tarigan, U Sihotang and S HanumIOP Conference Series: Earth and Environmental Science 1413 (1) 012069 (2024)
https://doi.org/10.1088/1755-1315/1413/1/012069
The effect of deep-frying and pan-frying methods on the organoleptic properties, protein, and calcium content of presto milkfish floss (Chanos chanos)
Evi Kusumawati, Putu Candriasih and Astati AstatiItalian Journal of Food Safety (2024)
https://doi.org/10.4081/ijfs.2024.13085
DEVELOPMENT OF TUNA FISH SHREDDER FOR SMALL AND MEDIUM ENTERPRISES
Mustaqimah MUSTAQIMAH, Syafriandi SYAFRIANDI, Andriani LUBIS, Nawawi JUHAN and Diswandi NURBAINMATEH Agricultural Engineering 170 (2023)
https://doi.org/10.35633/inmateh-69-15
Undesirable discoloration in edible fish muscle: Impact of indigenous pigments, chemical reactions, processing, and its prevention
Avtar Singh, Ajay Mittal and Soottawat BenjakulComprehensive Reviews in Food Science and Food Safety 21 (1) 580 (2022)
https://doi.org/10.1111/1541-4337.12866
The nutritional value, bacterial count and sensory attributes of little tuna (Euthynnus affinis) floss incorporated with the banana blossom
Hartati Kartikaningsih, Yahya Yahya, Trihartita Yuniar, et al.Potravinarstvo Slovak Journal of Food Sciences 15 846 (2021)
https://doi.org/10.5219/1657