Works matching DE "CANNED sardines"
Results: 20
Levels of Selected Metals in Canned Fish Consumed in Kingdom of Saudi Arabia.
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- Environmental Monitoring & Assessment, 2006, v. 117, n. 1-3, p. 271, doi. 10.1007/s10661-006-0989-5
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THE INFLUENCE OF LOCAL CANNING PROCESS AND STORAGE ON PELAGIC FISH FROM TUNISIA: FATTY ACID PROFILES AND QUALITY INDICATORS.
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- Journal of Food Processing & Preservation, 2008, v. 32, n. 3, p. 443, doi. 10.1111/j.1745-4549.2008.00189.x
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EXPOSURE TIME ON BACTERIA FLORA/COUNT AND SHELF LIFE OF CANNED SARDINE ( SARDINELLA PILCHARDUS) UNDER AMBIENT AND COLD STORAGE CONDITIONS.
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- Journal of Food Processing & Preservation, 2007, v. 31, n. 5, p. 517, doi. 10.1111/j.1745-4549.2007.00131.x
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Decadal changes in the diet of northern fur seal ( Callorhinus ursinus) migrating off the Pacific coast of northeastern Japan.
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- Fisheries Oceanography, 2008, v. 17, n. 3, p. 231, doi. 10.1111/j.1365-2419.2008.00475.x
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A Study of Lipid Bioaccessibility in Canned Sardine (Sardina pilchardus) and Chub Mackerel (Scomber japonicus).
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- Journal of Aquatic Food Product Technology, 2019, v. 28, n. 4, p. 402, doi. 10.1080/10498850.2019.1594481
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Supplementation of the Diet of Haemodialysis Patients with Portuguese Canned Sardines and Evaluation of ω3 Fatty Acid Level in Erythrocyte Phospholipids.
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- Journal of Aquatic Food Product Technology, 2004, v. 13, n. 3, p. 61, doi. 10.1300/J030v13n03_06
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Effect of a Supplemental Diet with Canned Sardine on the Lipid Fraction of Human Plasma and Erythrocytes.
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- Journal of Aquatic Food Product Technology, 2002, v. 11, n. 3/4, p. 177, doi. 10.1300/J030v11n03_14
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CARACTERIZAÇÃO QUÍMICA E ACEITABILIDADE DA SARDINHA (SARDINELLA BRASILIENSIS) EM CONSERVA ADICIONADA DE MOLHO COM TOMATE.
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- Brazilian Journal of Food & Nutrition / Alimentos e Nutrição, 2011, v. 22, n. 2, p. 273
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Factors Affecting Fat, Cholesterol, and Omega-3 Fatty Acids in Maine Sardines.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 63, doi. 10.1111/j.1365-2621.1992.tb05425.x
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Survey of the histamine content in fish samples randomly selected from the Greek retail market.
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- Food Additives & Contaminants: Part B: Surveillance Communications, 2008, v. 1, n. 2, p. 122, doi. 10.1080/02652030802527147
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INFLUENCE OF LIPID INTERCHANGE BETWEEN CANNED SARDINES AND COVERING OLIVE OIL ON SOME OIL GENUINENESS FEATURES.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2001, v. 13, n. 2, p. 159
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THE SARDINE SYNDROME: A CLEAR AND PRESENT DANGER.
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- ETC: A Review of General Semantics, 1989, v. 46, n. 4, p. 361
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HISTAMINA EM CONSERVAS DE SARDINHA.
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- Ciência Animal Brasileira, 2010, v. 11, n. 1, p. 174, doi. 10.5216/cab.v11i1.4819
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Environmental Life Cycle Assessment of a Canned Sardine Product from Portugal.
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- Journal of Industrial Ecology, 2015, v. 19, n. 4, p. 607, doi. 10.1111/jiec.12219
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Sardines, Place, and Taste.
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- Historical Geography, 2011, v. 39, p. 208
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Heavy metal residues in canned fishes in Egypt.
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- Japanese Journal of Veterinary Research, 2013, v. 61, p. S54
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Travels in the life of the canned Norwegian sprat.
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- Australasian Journal of Popular Culture, 2017, v. 6, n. 1, p. 103, doi. 10.1386/ajpc.6.1.103_1
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Titanium passivated lacquered tinplate cans in contact with foods.
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- Corrosion Engineering, Science & Technology, 2005, v. 40, n. 2, p. 158, doi. 10.1179/174327805X29859
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FINS methodology to identification of sardines and related species in canned products and detection of mixture by means of SNP analysis systems.
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- European Food Research & Technology, 2011, v. 232, n. 6, p. 1077, doi. 10.1007/s00217-011-1481-1
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Conception and development of a new product: canned sardines with red pepper or with Harissa sauce.
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- International Food Research Journal, 2014, v. 21, n. 2, p. 823
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