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Salmon testes meal as a functional feed additive in fish meal and plant protein-based diets for rainbow trout ( Oncorhynchus mykiss Walbaum) and Nile tilapia ( Oreochromis niloticus L.) fry.
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- Aquaculture Research, 2015, v. 46, n. 7, p. 1590, doi. 10.1111/are.12313
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- Article
Evaluation of skate meal and sablefish viscera meal as fish meal replacement in diets for Pacific threadfin ( Polydactylus sexfilis).
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- Aquaculture Research, 2013, v. 44, n. 9, p. 1438, doi. 10.1111/j.1365-2109.2012.03151.x
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- Article
Instrumental Texture Differentiation of Channel (Ictalurus punctatus) and Hybrid (Channel × Blue, Ictalurus furcatus) Catfish Fillets.
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- Foods, 2022, v. 11, n. 13, p. 1875, doi. 10.3390/foods11131875
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- Article
Proximate Composition and Nutritional Attributes of Ready-to-Cook Catfish Products.
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- Foods, 2021, v. 10, n. 11, p. 2716, doi. 10.3390/foods10112716
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- Article
Effect of Par Frying on Composition and Texture of Breaded and Battered Catfish.
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- Foods, 2018, v. 7, n. 4, p. 46, doi. 10.3390/foods7040046
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- Article
A COMPARISON OF PHYSICAL AND RHEOLOGIC PROPERTIES OF ARROWTOOTH FLOUNDER PROTEIN MADE USING THREE DIFFERENT EXTRACTING PROCESSES.
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- Journal of Food Biochemistry, 2008, v. 32, n. 5, p. 557, doi. 10.1111/j.1745-4514.2008.00184.x
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- Article
PROPERTIES OF POLLOCK ( THERAGRA CHALCOGRAMMA) SKIN HYDROLYSATES AND EFFECTS ON LIPID OXIDATION OF SKINLESS PINK SALMON ( ONCORHYNCHUS GORBUSCHA) FILLETS DURING 4 MONTHS OF FROZEN STORAGE.
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- Journal of Food Biochemistry, 2008, v. 32, n. 2, p. 247, doi. 10.1111/j.1745-4514.2008.00172.x
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- Article
Chemical Characterization of Liver Lipid and Protein from Cold-Water Fish Species.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 6, p. S480, doi. 10.1111/j.1750-3841.2006.00076.x
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- Article
Functional and Nutritional Properties of Red Salmon (Oncorhynchus nerka) Enzymatic Hydrolysates.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. c401, doi. 10.1111/j.1365-2621.2005.tb11437.x
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- Article
Functional, Nutritional, and Rheological Properties of Protein Powders from Arrowtooth Flounder and their Application in Mayonnaise.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 2, p. E57, doi. 10.1111/j.1365-2621.2005.tb07091.x
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- Article
Efficacy of Pork Loin as a Source of Zinc and Effect of Added Cysteine on Zinc Bioavailability.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 6, p. 1505, doi. 10.1111/j.1365-2621.1991.tb08626.x
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- Article
Palatability and Storage Characteristics of Precooked Beef Roasts.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 1, p. 3, doi. 10.1111/j.1365-2621.1989.tb08553.x
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- Article
Effect of precooking and polyphosphate treatment on the quality of catfish fillets cooked in pouch in boiling water.
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- International Journal of Food Science & Technology, 2017, v. 52, n. 8, p. 1844, doi. 10.1111/ijfs.13459
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- Article
Development and characterization of emulsions containing purple rice bran and brown rice oils.
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- Journal of Food Processing & Preservation, 2017, v. 41, n. 5, p. n/a, doi. 10.1111/jfpp.13149
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- Article
Effect of Blueberry Extract From Blueberry Pomace on the Microencapsulated Fish Oil.
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- Journal of Food Processing & Preservation, 2015, v. 39, n. 2, p. 199, doi. 10.1111/jfpp.12222
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- Article
Chemical Composition of Spiny Dogfish ( Squalus suckleyi) Harvested in Alaska.
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- Journal of Food Processing & Preservation, 2014, v. 38, n. 1, p. 600, doi. 10.1111/jfpp.12008
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- Article
CHEMICAL COMPOSITION OF BLACK ROCKFISH ( SEBASTES MELANOPS) FILLETS AND BYPRODUCTS.
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- Journal of Food Processing & Preservation, 2011, v. 35, n. 4, p. 466, doi. 10.1111/j.1745-4549.2010.00489.x
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- Article
PROPERTIES OF DIFFERENT FISH PROCESSING BY-PRODUCTS FROM POLLOCK, COD AND SALMON.
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- Journal of Food Processing & Preservation, 2003, v. 27, n. 2, p. 101, doi. 10.1111/j.1745-4549.2003.tb00505.x
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- Article
Physicochemical and Rheological Properties of Salmon Protein Powders.
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- International Journal of Food Engineering, 2006, v. 2, n. 2, p. 1, doi. 10.2202/1556-3758.1066
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- Article
Influence of zeranol implants and electrical stimulation on the palatability traits of five muscles in Angus and Limousin bulls and steers
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- Journal of Animal Science, 1986, v. 63, n. 1, p. 114
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- Article
Influence of zeranol implants on growth, carcass and palatability traits in bulls and late castrates
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- Journal of Animal Science, 1985, v. 61, n. 3, p. 537
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- Article
Beef steers slaughtered at three fat-constant end points: I. Growth,efficiency and carcass characteristics
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- Journal of Animal Science, 1985, v. 61, n. 2, p. 436
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- Article
Beef steers slaughtered at three fat-constant end points: II. Wholesale-cut composition and predictors of percentage carcass fat and boneless retail cuts
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- Journal of Animal Science, 1985, v. 61, n. 2, p. 442
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- Article
Properties of bone from Catfish heads and frames.
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- Food Science & Nutrition, 2019, v. 7, n. 4, p. 1396, doi. 10.1002/fsn3.974
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- Article
Comparison of sensory and instrumental methods for the analysis of texture of cooked individually quick frozen and fresh‐frozen catfish fillets.
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- Food Science & Nutrition, 2018, v. 6, n. 6, p. 1692, doi. 10.1002/fsn3.737
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- Article
Chemical and nutritional properties of channel and hybrid catfish byproducts.
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- Food Science & Nutrition, 2017, v. 5, n. 5, p. 981, doi. 10.1002/fsn3.483
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- Article
Effect of precooking and polyphosphate treatment on the quality of microwave cooked catfish fillets.
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- Food Science & Nutrition, 2017, v. 5, n. 3, p. 812, doi. 10.1002/fsn3.465
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- Article
Quality of Crude Oil Extracted from Aging Walleye Pollock ( Theragra chalcogramma) Byproducts.
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- Journal of the American Oil Chemists' Society (JAOCS), 2009, v. 86, n. 9, p. 903, doi. 10.1007/s11746-009-1418-z
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- Article
Characterization of Anti-Ana o 3 Monoclonal Antibodies and Their Application in Comparing Brazilian Cashew Cultivars.
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- Antibodies (2073-4468), 2021, v. 10, n. 4, p. 46, doi. 10.3390/antib10040046
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- Article
Properties of soluble protein powders from Alaska pollock ( Theragra chalcogramma).
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- International Journal of Food Science & Technology, 2006, v. 41, n. 5, p. 520, doi. 10.1111/j.1365-2621.2005.01101.x
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- Article