Grade classification of canned pink salmon with static headspace volatile patterns.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 507, doi. 10.1111/j.1365-2621.1994.tb05549.x
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- Article
Works matching DE "CANNED salmon"
Results: 15
1
2
Textural Changes of Canned Chum Salmon Related to Sexual Maturity.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 6, p. 1340, doi. 10.1111/j.1365-2621.1992.tb06852.x
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- Article
3
Canned salmon curd reduced by use of polyphosphates
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 4, p. 1009
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- Article
4
A headspace gas chromatographic method for the rapid analysis of ethanol in canned salmon
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 290, doi. 10.1111/j.1365-2621.1983.tb14855.x
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- Article
5
Correlation of ethanol concentration with sensory classification of decomposition in canned salmon
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 4, p. 1315, doi. 10.1111/j.1365-2621.1982.tb07676.x
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- Article
6
Enzymatic method for reducing curd formation in canned salmon
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 656
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- Article
7
A rapid method for estimating ethanol in canned salmon
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 641, doi. 10.1111/j.1365-2621.1978.tb02376.x
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- Article
8
Effect of chill storage under different icing conditions on sensory and physical properties of canned farmed salmon ( Oncorhynchus kisutch).
- Published in:
- International Journal of Food Science & Technology, 2010, v. 45, n. 2, p. 295, doi. 10.1111/j.1365-2621.2009.02135.x
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- Article
9
A STATISTICAL ANALYSIS OF THE RELATION BETWEEN COST AND PRICE.
- Published in:
- Quarterly Journal of Economics, 1921, v. 35, n. 2, p. 264, doi. 10.2307/1883889
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- Article
10
Modeling Demand Structure Using Scanner Data: Implications for Salmon Enhancement Policies.
- Published in:
- Agribusiness, 1999, v. 15, n. 4, p. 449, doi. 10.1002/(SICI)1520-6297(199923)15:4<449::AID-AGR2>3.0.CO;2-9
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- Article
11
Odor Modification in Salmon Hydrolysates Using the Maillard Reaction.
- Published in:
- Journal of Aquatic Food Product Technology, 2014, v. 23, n. 5, p. 453, doi. 10.1080/10498850.2012.724153
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- Article
12
Potential Application of the Electronic Nose for Quality Assessment of Salmon Fillets Under Various Storage Conditions.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 1, p. 307, doi. 10.1111/j.1365-2621.2002.tb11402.x
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- Article
13
Headspace Volatiles of Sockeye and Pink Salmon as Affected by Retort Process.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 1, p. 34, doi. 10.1111/j.1365-2621.2000.tb15952.x
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- Article
14
Levels of Selected Metals in Canned Fish Consumed in Kingdom of Saudi Arabia.
- Published in:
- Environmental Monitoring & Assessment, 2006, v. 117, n. 1-3, p. 271, doi. 10.1007/s10661-006-0989-5
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- Article
15
"MON - HE'S A GRAN' FISH": Scot in British Columbia's Interwar Fishing Industry.
- Published in:
- BC Studies, 2008, n. 158, p. 33
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- Publication type:
- Article