Works matching DE "FISHERY products research"
Results: 7
SPME Technique for Analyzing Headspace Volatiles in Fish Miso, a Japanese Fish Meat-Based Fermented Product.
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- Bioscience, Biotechnology & Biochemistry, 2010, v. 74, n. 9, p. 1770, doi. 10.1271/bbb.90957
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Fishy health claims in doubt.
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- Frontiers in Ecology & the Environment, 2009, v. 7, n. 4, p. 176
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Mislabeling and species substitution in fishery products retailed in Sardinia (Italy), 2009-2014.
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- Italian Journal of Food Safety, 2015, v. 4, n. 4, p. 1, doi. 10.4081/ijfs.2015.5363
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A Comparison of French and English Consumers’ Expectations Regarding Labeled Cod Fillet Products.
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- Journal of Aquatic Food Product Technology, 2014, v. 23, n. 2, p. 155, doi. 10.1080/10498850.2012.702855
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Histamine Formation in Fish Sauce Production.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 6, p. 2090, doi. 10.1111/j.1365-2621.2002.tb09506.x
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Permeation of sodium chloride into fish meat and its effect on moisture content as a function of the osmotic pressure of the soaking solution.
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- Fisheries Science, 2003, v. 69, n. 4, p. 830, doi. 10.1046/j.1444-2906.2003.00694.x
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Internal migration of sodium chloride, sorbitol and moisture in fish meat during soaking and cold preservation.
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- Fisheries Science, 2003, v. 69, n. 4, p. 836, doi. 10.1046/j.1444-2906.2003.00695.x
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- Article