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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- Date : 2002/11
- Languages : English
- Source: Ital. J. Food Sci. - vol. 67 - n. 9
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- Date : 2000/07
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- Source: Ital. J. Food Sci. - vol. 65 - n. 5
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- Source: Food Control The International Journal of HACCP and Food Safety - vol. 18 - n. 5
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Dystrophin cleavage and sarcolemma detachment a...
- Author(s) : PAPA I., TAYLOR R. G., ASTIER C., VENTRE F., LEBART M. C., ROUSTAN C., OUALI A., BENYAMIN Y.
- Date : 1997/09
- Languages : English
- Source: Ital. J. Food Sci. - vol. 62 - n. 5
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- Date : 2004/10
- Languages : English
- Source: Ital. J. Food Sci. - vol. 69 - n. 8
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