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45 829 records
IIR document
MODIFIED ATMOSPHERE STORAGE OF FRESH WATER FISH FILLETS (CATLA CATLA).
SURIMI, A BUILDING BLOCK FOR FORMULATED FOODS.
UTILIZATION OF HERRING (CLUPEA HARENGUS) AND COD (GADUS MORHUA) FILLET WASTE FOR THE PRODUCTION OF SURIMI BASED SPREAD PRODUCTS.
CRYOPROTECTANTS IN BLUE WHITING SURIMI AND MINCE OF GREATER ARGENTINE.
PROTEOLYTIC DEGRADATION OF FISH GEL (MODORI PHENOMENON) DURING HEATING PROCESS.
STABILISED MINCE: AN ALTERNATIVE TO THE TRADITIONAL SURIMI PROCESS.
MODIFICATION OF GEL STRENGTH DURING STORAGE OF GELS MADE FROM ALASKA POLLACK SURIMI.
COMPARISON OF THE GEL FORMING CAPACITIES OF THE FLESH OF MACKEREL (SCOMBER SCOMBRUS) AND COD (GADUS MORHUA) DURING STORAGE IN ICE.
PROPERTIES AND STABILITY OF SURIMI COMBINED WITH PROCESS-WATERPROTEIN CONCENTRATES.
FISH GELS FROM UNWASHED MINCES OF COD (GADUS MORHUA) AND WHITING (MERLANGIUS MERLANGUS).
STUDY OF THE USE OF MILK PROTEINS IN FISH GEL PRODUCTS.
DEVELOPMENT OF NEW LEACHING TECHNOLOGY AND A SYSTEM TO MANUFACTURE HIGH-QUALITY FROZEN SURIMI.
EXTENDED SHELF LIFE OF PRAWNS USING MODIFIED ATMOSPHERE PACKAGING PLUS ORGANIC ACIDS.
THE ACCUMULATION OF AMP AND IMP IN THE ADDUCTOR MUSCLE OF OYSTER DURING ICE STORAGE.
POLYAMINES AS POTENTIAL INDICES FOR FRESHNESS AND DECOMPOSITION OF SAURY PIKE (COLOLABIS SAIRA) AND SCALLOP (PATINOPECTEN YOSSOENSIS).
THE SURVIVAL AND GROWTH OF LISTERIA MONOCYTOGENES IN SMOKED SALMON.
SHELF LIFE OF FROZEN SQUID (ILLEX PATAGONICUS).
STUDIES ON THE USE OF PARABEN ICE FOR PRESERVATION OF INDIAN OIL SARDINE (SARDINELLA LONGICEPS) IN CHILLED SEA WATER.
POST MORTEM TENDERIZATION OF FISH MUSCLE DURING CHILLED STORAGE.
CHARACTERIZATION OF FATTY ACIDS AND LIPID CLASSES OF SARDINE (SARDINA PILCHARDUS) AND ITS VARIATION WITH SEASON.
CHANGES IN ROE LIPIDS OF BALTIC HERRING, BALTIC COD AND SEA TROUT DURING COLD AND FROZEN STORAGE.
TEXTURAL PROPERTIES OF FARMED AND WILD FISH.
THE USE OF CIE (1976) L, A, B, CALORIMETRIC VALUES FOR THE DETERMINATION OF FILLET COLOUR OF EVISCERATED FARMED CHINOOK SALMON (ONCORHYNCHUS TSHAWYTSCHA).
THE COLD CHAIN FOR FRESH FARMED NORWEGIAN SALMON.
INFLUENCE OF HANDLING AND SLAUGHTERING ON THE QUALITY OF FARMED FISH.
FRIDOC