Quality improvement characteristics of a Ghanaian fermented fish product ガーナの水産発酵食品の品質改善に関する研究
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Bibliographic Information
- Title
-
Quality improvement characteristics of a Ghanaian fermented fish product
- Other Title
-
ガーナの水産発酵食品の品質改善に関する研究
- Author
-
Yankah, Vivienne Vera
- Author(Another name)
-
ヤンカー, ビビエン ベラ
- University
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東京水産大学
- Types of degree
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博士 (水産学)
- Grant ID
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甲第121号
- Degree year
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1996-03-25
Note and Description
博士論文
Table of Contents
- Contents / (0003.jp2)
- Abstract / p1 (0005.jp2)
- Abbreviations / p4 (0008.jp2)
- Chapter1:Introduction / p1 (0011.jp2)
- 1-1:Food preservation by fermentation / p1 (0011.jp2)
- 1-2:Situation in Ghana / p4 (0014.jp2)
- 1-3:Research Objectives / p7 (0017.jp2)
- Chapter2:Effect of salt quality used in processing on the quality of a Ghanaian fermented fish product / p10 (0020.jp2)
- 2-1:Salt quality effect on some water extractable compositions / p11 (0021.jp2)
- 2-2:Salt quality effect on the microbiology / p32 (0042.jp2)
- 2-3:Salt quality effect on the lipid composition / p42 (0052.jp2)
- 2-4:Discussion / p66 (0076.jp2)
- Chapter3:Inhibition of lipid oxidation in a Ghanaian fermented fish product / p77 (0087.jp2)
- 3-1:A direct method for determining the concentration of added BHA,BHT and TBHQ in fish oil samples / p78 (0088.jp2)
- 3-2:Antioxidizing potentials of BHA,BHT,TBHQ,Tocopherol and Oxygen Absorber incorporated in a Ghanaian fermented fish product / p100 (0110.jp2)
- Chapter4:Trial for preparation of condiment from a Ghanaian fermented fish product / p144 (0154.jp2)
- 4-1:Experimental / p148 (0158.jp2)
- 4-2:Results and Discussion / p155 (0165.jp2)
- Chapter5:Summary / p158 (0168.jp2)
- References / p165 (0175.jp2)
- Appendix / p179 (0189.jp2)
- Acknowledgement / p194 (0204.jp2)
