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45 838 records
IIR document
CATCH TO MARKET CONSIDERATIONS FOR SUCCESSFUL US ENTRY INTO THE NORTH PACIFIC FISHERY CONSERVATION ZONE.
EXPANDING US FISHERIES IN THE NORTHEAST PACIFIC AND THE BERING SEA.
THE SHELF LIFE EXTENSION OF FRESH FISH.
DEVELOPMENTS IN CHILLING AND FREEZING OF FISH.
OUTLOOK ON FUTURE DEVELOPMENTS IN THE REFRIGERATION AND FREEZING OF FISH.
CHILL STORAGE OF TROPICAL AND TEMPERATE WATER FISH. DIFFERENCES AND SIMILARITIES.
A MECHANISM TO SUPPORT PRESERVATION STUDIES OF FRESHLY CAUGHT FISH AND SHELLFISH.
A MOBILE UNIT FOR COMPARATIVE STUDIES OF CHILLED STORAGE SYSTEMS FOR TRAWL FISH.
EFFECT OF VACUUM PACKAGING ON THE SHELF LIFE OF FISH HELD EITHER IN ICE OR AT 4-6 DEG C.
STORAGE CHARACTERISTICS OF SARDINE (SARDINA PILCHARDUS, WALBAUM) HELD IN ICE AND CHILLED SEAWATER.
APPLICATIONS OF REFRIGERATED AND CHILLED SEAWATER SYSTEMS TO SOUTHEAST US FISHERIES: A PROJECT OVERVIEW AND PROGRESS REPORT.
ICELANDIC EXPERIENCE IN STORING FISH IN CHILLED SEAWATER.
WATER SOLUBLE ANTIOXIDANTS FOR SEAFOOD PRODUCTS.
QUALITY ASSURANCE IN THE COLD CHAIN. USE OF AN ENZYMATIC TIME-TEMPERATURE MONITOR DURING TRANSPORT AND STORAGE OF REFRIGERATED FISH.
QUALITY ASSURANCE IN CHILLED AND FROZEN SEAFOODS.
THE PROPER HANDLING OF SEAFOODS FROM OCEAN TO TABLE.
MECHANICAL METHODS OF MEASURING TEXTURAL CHARACTERISTICS OF FISH FLESH.
QUALITY MEASUREMENTS AS PART OF A TEST PROGRAM FOR NEW FISH HANDLING SYSTEMS.
HANDLING, QUALITY AND YIELD OF FRESH HAKE.
DIMETHYLAMINE (DMA) AND FORMALDEHYDE (HCHO) PRODUCTION IN FRESH RED HAKE (UROPHYCIS CHUSS): THE EFFECT OF PACKAGING MATERIAL OXYGEN PERMEABILITY AND CELLULAR DAMAGE.
A COMPARISON OF FLAVOUR AND TEXTURE CHARACTERISTICS OF SELECTED UNDERUTILIZED SPECIES OF NORTH ATLANTIC FISH AND CERTAIN COMMERCIALLY IMPORTANT SPECIES.
STUDIES ON THE KEEPING QUALITY OF CHRYSICHTHYS AND TILAPIA DURING ICE PRESERVATION.
QUALITY CHANGES IN ICED AMAZONIAN FRESHWATER CATFISH (BRACHYPLATYSTOMA VAILLANTI, VALENCIENNES).
MINCED FISH: THE ECONOMICAL, VERSATILE AND NUTRITIONAL MEAT.
PRODUCTION AND ACCEPTABILITY TESTING OF FISH CRACKERS PREPARED BY THE EXTRUSION METHOD.
FRIDOC