Found: 8
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Tempering Large Tuna Prior to Thawing to Minimize Histamine Formation.
- Published in:
- Food Protection Trends, 2021, v. 41, n. 1, p. 36
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- Publication type:
- Article
Precooking Tuna: A Heat of Summation Analysis of Different Heating Profiles.
- Published in:
- Food Protection Trends, 2019, v. 39, n. 2, p. 127
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- Publication type:
- Article
A Strategy for Controlling Histamine Formation at Tuna Precooking.
- Published in:
- Food Protection Trends, 2017, v. 37, n. 5, p. 340
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- Article
Sampling Plans to Determine the Minimum Core Temperature Reached during the Precooking of Tuna.
- Published in:
- Food Protection Trends, 2017, v. 37, n. 4, p. 269
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- Publication type:
- Article
Setting HACCP Critical Limits for the Precooking CCP of Commercially Processed Tuna.
- Published in:
- Food Protection Trends, 2017, v. 37, n. 3, p. 176
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- Publication type:
- Article
Precooking Tuna: A Study of the Factors Impacting the Time Required for Precooking.
- Published in:
- Food Protection Trends, 2015, v. 35, n. 6, p. 448
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- Publication type:
- Article
Use of End Point Internal Product Temperature to Control Histamine Formation in Tuna at Pre-cooking Step.
- Published in:
- Food Protection Trends, 2014, v. 34, n. 2, p. 94
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- Publication type:
- Article
Processing Tuna, Scombridae, for Canning: A Review.
- Published in:
- Marine Fisheries Review, 2021, v. 83, n. 3/4, p. 1, doi. 10.7755/MFR.83.3-4.1
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- Publication type:
- Article