Open AccessPhysical, chemical composition and umami compound of dried immature and mature roes of skipjack tuna (Katsuwonus pelamis)
Author(s) -
Thithi Phetchthumrongchai,
Niti Chuchird,
Sittiruk Roytrakul,
Sutasinee Chintong,
Wanwimol Klaypradit
Publication year - 2022
Publication title -
fisheries and aquatic sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.39
H-Index - 15
eISSN - 2234-1757
pISSN - 2234-1749
DOI - 10.47853/fas.2022.e35
Subject(s) - skipjack tuna , food science , docosahexaenoic acid , chemistry , umami , ingredient , tuna , biochemistry , fatty acid , polyunsaturated fatty acid , biology , taste , fish <actinopterygii> , fishery
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