Found: 14
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Emulsifying capacity of fish mince from several species during frozen storage.
- Published in:
- Journal of the Science of Food & Agriculture, 1993, v. 61, n. 3, p. 333, doi. 10.1002/jsfa.2740610307
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- Article
Foaming capacity of fish minces during frozen storage.
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- Journal of the Science of Food & Agriculture, 1992, v. 60, n. 2, p. 263, doi. 10.1002/jsfa.2740600216
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- Article
Microflora of gilthead seabream ( Sparus aurata) stored in ice. Effect of washing.
- Published in:
- European Food Research & Technology, 2002, v. 215, n. 5, p. 396, doi. 10.1007/s00217-002-0574-2
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- Article
Untitled.
- Published in:
- European Food Research & Technology, 2002, v. 215, n. 1, p. 1, doi. 10.1007/s00217-002-0494-1
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- Article
Untitled.
- Published in:
- European Food Research & Technology, 2002, v. 214, n. 6, p. 469, doi. 10.1007/s00217-002-0490-5
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- Article
Untitled.
- Published in:
- European Food Research & Technology, 2002, v. 214, n. 2, p. 125, doi. 10.1007/s00217-001-0419-4
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- Article
Washing effect on the quality index method (QIM) developed for raw gilthead seabream (Sparus aurata).
- Published in:
- European Food Research & Technology, 2001, v. 212, n. 4, p. 408, doi. 10.1007/s002170000243
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- Article
Effect of different storage methods on some functional properties of sardine muscle.
- Published in:
- European Food Research & Technology, 1992, v. 194, n. 1, p. 17, doi. 10.1007/BF01191033
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- Article
Is humane slaughter of fish possible for industry?
- Published in:
- Aquaculture Research, 2003, v. 34, n. 3, p. 211, doi. 10.1046/j.1365-2109.2003.00804.x
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- Article
Gilthead seabream ( Sparus aurata): suitability for freezing and commercial alternatives.
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- Journal of the Science of Food & Agriculture, 2004, v. 84, n. 11, p. 1405, doi. 10.1002/jsfa.1827
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- Article
Effect of frozen storage of hake, sardine and mixed minces on natural actomyosin extracted in salt solutions.
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- Journal of the Science of Food & Agriculture, 2003, v. 83, n. 13, p. 1380, doi. 10.1002/jsfa.1555
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- Article
Comparison of gilthead sea bream ( Sparus aurata) and hake ( Merluccius merluccius) muscle proteins during iced and frozen storage.
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- Journal of the Science of Food & Agriculture, 2003, v. 83, n. 2, p. 113, doi. 10.1002/jsfa.1289
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- Article
Addition of sardine to hake minces and subsequent effect on dimethylamine and formaldehyde formation.
- Published in:
- Journal of the Science of Food & Agriculture, 2002, v. 82, n. 4, p. 351, doi. 10.1002/jsfa.1043
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- Publication type:
- Article
Determination of the quality of frozen hake using its microwave dielectric properties.
- Published in:
- International Journal of Food Science & Technology, 2005, v. 40, n. 1, p. 55, doi. 10.1111/j.1365-2621.2004.00910.x
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- Article