Found: 16
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Muscle Ultrastructural Changes in Freshwater Prawns, Macrobrachium rosenbergii during Iced Storage.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1125, doi. 10.1111/j.1365-2621.1989.tb05937.x
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- Article
Effect of environmental salinity on sensory characteristics of penaeid shrimp
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 3, p. 812, doi. 10.1111/j.1365-2621.1986.tb13938.x
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- Article
Effect of treatment, ice storage and freezing on residual sulfite inshrimp
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 231
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- Article
Effect of environmental salinity on the free amino acid composition and concentration in penaeid shrimp
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 327, doi. 10.1111/j.1365-2621.1984.tb12413.x
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- Article
Indole in shrimp: Effect of fresh storage temperature, freezing and boiling
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 813
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- Article
Storage characteristics of brown shrimp (Penaeus aztecus) stored in retail packages containing CO{sub}2--enriched atmospheres
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 3, p. 911
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- Article
Phosphorous levels in peeled and deveined shrimp treated with sodiumtripolyphosphate
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 350
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- Article
Penetration of sodium tripolyphosphate into fresh and prefrozen peeled and deveined shrimp
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 344
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- Article
Minced fish flesh from nontraditional Gulf of Mexico finfish species: Yield and composition
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1327
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- Article
Minced fish flesh from nontraditional Gulf of Mexico finfish species: Bacteriology
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1321
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- Article
Shelf-life studies on carbon dioxide packaged finfish from the Gulf of Mexico
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 2, p. 157, doi. 10.1111/j.1365-2621.1980.tb02566.x
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- Article
Stability of adenosine deaminase and adenosine monophosphate deaminase during ice storage of pink and brown shrimp from the Gulf of Mexico
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 6, p. 1625
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- Article
Fatty acid stability of Gulf of Mexico brown shrimp (Penaeus aztecus) held on ice and in frozen storage
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 6, p. 1778, doi. 10.1111/j.1365-2621.1979.tb09139.x
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- Article
Use of a specific-ion electrode (ammonia) in determining the qualityof shrimp
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1052, doi. 10.1111/j.1365-2621.1979.tb03444.x
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- Article
Relationship between methylmercury and total mercury in blue crabs (Callinectes sapidus)
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 920
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- Article
Ammonia-producing enzymes in white shrimp tails
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1400, doi. 10.1111/j.1365-2621.1978.tb02501.x
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- Article