ShareTotal volatile base nitrogen and its use to assess freshness in European sea bass stored in ice.
Author(s) : CASTRO P., PENEDO PADRÓN J. C., CABALLERO CANSINO M. J., et al.
Type of article: Article
Details
- Original title: Total volatile base nitrogen and its use to assess freshness in European sea bass stored in ice.
- Record ID : 2006-1338
- Languages: English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 17 - n. 4
- Publication date: 2006/04
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Indexing
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Themes:
Food engineering;
Fish and fish product - Keywords: Ice; Sea bass; Chilling; Aquaculture; Quality; Fresh produce; Fish; Expérimentation
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Comparison of freshness quality of cultured and...
- Author(s) : ALASALVAR C., TAYLOR K. D. A., ÖKSÜZ A., et al.
- Date : 2002/11
- Languages : English
- Source: Ital. J. Food Sci. - vol. 67 - n. 9
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Crushed ice including nanoencapsulated clove es...
- Author(s) : LÓPEZ GÓMEZ A., LÓPEZ-CÁNOVAS A. E., ROS-CHUMILLAS M., et al.
- Date : 2019/08/24
- Languages : English
- Source: Proceedings of the 25th IIR International Congress of Refrigeration: Montréal , Canada, August 24-30, 2019.
- Formats : PDF
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Western aquatic food technology.
- Author(s) : Infofish, HANSEN P.
- Date : 2002
- Languages : English
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CHILLING OF FARMED FISH.
- Author(s) : FLESLAND O., MAGNUSSEN O. M.
- Date : 1990/09/18
- Languages : English
- Source: Chilling and Freezing of New Fish Products.
- Formats : PDF
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ICE STORAGE CHARACTERISTICS OF CULTURED MAJOR C...
- Author(s) : JOSEPH J.
- Date : 1990/09/18
- Languages : English
- Source: Chilling and Freezing of New Fish Products.
- Formats : PDF
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