Evaluation of impedance microbiology for rapid assessment of shelf-life and quality of processed...
- Published in:
- Journal of Applied Aquaculture, 1993, v. 3, n. 3/4, p. 353
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- Article
Works matching DE "FISHERY products microbiology"
Results: 10
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Docosahexaenoic acid purification from fish processing industry by-products.
- Published in:
- European Journal of Lipid Science & Technology, 2015, v. 117, n. 5, p. 724, doi. 10.1002/ejlt.201400356
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- Article
3
The effect of chitosan-based edible film and high hydrostatic pressure process on the microbiological and chemical quality of rainbow trout ( Oncorhynchus mykiss Walbaum) fillets during cold storage (4±1°C).
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- High Pressure Research, 2014, v. 34, n. 1, p. 110, doi. 10.1080/08957959.2013.836643
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- Article
4
Histamine poisoning and control measures in fish and fishery products.
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- Frontiers in Microbiology, 2014, v. 5, p. 1, doi. 10.3389/fmicb.2014.00500
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- Article
5
SEROTYPES OF E. COLI FROM VARIOUS FISH AND READY-TO-EAT (RTE) FISH FOOD PRODUCTS.
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- Indian Journal of Field Veterinarians, 2012, v. 8, n. 1, p. 59
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- Article
6
Manufacture of Biquara (<italic>Haemulon Plumierii</italic> - Lacepède, 1801) Fishburger with Addition of Wheat Bran.
- Published in:
- Journal of Aquatic Food Product Technology, 2018, v. 27, n. 5, p. 544, doi. 10.1080/10498850.2018.1461159
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- Article
7
EFFECT OF THYME AND ROSEMARY ESSENTIAL OILS ON THE SHELF LIFE OF MARINATED RAINBOW TROUT.
- Published in:
- JAPS: Journal of Animal & Plant Sciences, 2016, v. 26, n. 3, p. 665
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- Article
8
Determination of the persistence of dimetridazole, metronidazole and ronidazole residues in black tiger shrimp ( Penaeus monodon ) tissue and their stability during cooking.
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- Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2015, v. 32, n. 2, p. 180, doi. 10.1080/19440049.2014.983997
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- Article
9
Predictive Models for Microbial Inactivation and Texture Degradation in Surimi Seafood During Thermal Processing.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 1025, doi. 10.1111/j.1365-2621.2003.tb08282.x
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- Article
10
Microorganisms Isolated from Surimi Processing Operations.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 299, doi. 10.1111/j.1365-2621.1991.tb05266.x
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- Article