Biochemical, Nutritional, and Sensory Quality of the Low Salt Fermented Shrimp Paste.
- Published in:
- Journal of Aquatic Food Product Technology, 2017, v. 26, n. 6, p. 706, doi. 10.1080/10498850.2016.1276111
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- Publication type:
- Article
Works in Journal of Aquatic Food Product Technology, 2017, Vol 26, Issue 6
Results: 12
1
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Biochemical and Sensory Changes of Low-Salt Anchovy ( Engraulis japonicus ) Sauce Prepared by a Novel Technique.
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- Journal of Aquatic Food Product Technology, 2017, v. 26, n. 6, p. 695, doi. 10.1080/10498850.2016.1271073
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- Publication type:
- Article
3
Reaching out to the seafood industry.
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- Journal of Aquatic Food Product Technology, 2017, v. 26, n. 6, p. 639, doi. 10.1080/10498850.2017.1345503
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- Publication type:
- Article
4
Effects of Conservation Method and Time on Fatty Acid Composition, Taste, and Microstructure of Southern King Crab ( Lithodes santolla Molina, 1782) Meat.
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- Journal of Aquatic Food Product Technology, 2017, v. 26, n. 6, p. 731, doi. 10.1080/10498850.2017.1283380
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- Publication type:
- Article
5
Lipolysis and Lipid Oxidation during Processing of Chinese Traditional Dry-Cured White Amur Bream ( Parabramis pekinensis ).
- Published in:
- Journal of Aquatic Food Product Technology, 2017, v. 26, n. 6, p. 719, doi. 10.1080/10498850.2016.1276112
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- Publication type:
- Article
6
Assessment of the Antibacterial Effect of Chitosan Coated with Heracleum persicum Oil on Rainbow Trout Quality.
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- Journal of Aquatic Food Product Technology, 2017, v. 26, n. 6, p. 756, doi. 10.1080/10498850.2017.1289998
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- Publication type:
- Article
7
Chilled Storage of Pangasianodon hypophthalmus Fillets Coated with Plant Oil Incorporated Alginate Gels: Effect of Clove Leaf, Clove Bud, Rosemary and Thyme Oils.
- Published in:
- Journal of Aquatic Food Product Technology, 2017, v. 26, n. 6, p. 744, doi. 10.1080/10498850.2017.1284169
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- Publication type:
- Article
8
Freshwater Fish Burgers Made from Four Different Fish Species as a Valuable Strategy Appreciated by Consumers for Introducing EPA and DHA into a Human Diet.
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- Journal of Aquatic Food Product Technology, 2017, v. 26, n. 6, p. 686, doi. 10.1080/10498850.2016.1269862
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- Publication type:
- Article
9
Influence of Chitosan Nanocomposite and Rosemary ( Rosmarinus officinalis L.) Extract Coating on Quality of Huso huso Fillet Inoculated with Listeria monocytogenes During Refrigerated Storage.
- Published in:
- Journal of Aquatic Food Product Technology, 2017, v. 26, n. 6, p. 675, doi. 10.1080/10498850.2016.1266427
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- Publication type:
- Article
10
Effects of Black Cumin Oil ( Nigella sativa ) on Sensory, Chemical and Microbiological Properties of Rainbow Trout During 23 Days of Storage at 2 ± 1°C.
- Published in:
- Journal of Aquatic Food Product Technology, 2017, v. 26, n. 6, p. 665, doi. 10.1080/10498850.2016.1253631
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- Publication type:
- Article
11
The Combined Efficacy of Superchilling and High CO 2 Modified Atmosphere Packaging on Shelf Life and Quality of Swimming Crab ( Portunus trituberculatus ).
- Published in:
- Journal of Aquatic Food Product Technology, 2017, v. 26, n. 6, p. 655, doi. 10.1080/10498850.2016.1252822
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- Publication type:
- Article
12
Properties of Edible Films Made From Anchovy By-Product Proteins and Determination of Optimum Protein and Glycerol Concentration by the TOPSIS Method.
- Published in:
- Journal of Aquatic Food Product Technology, 2017, v. 26, n. 6, p. 640, doi. 10.1080/10498850.2016.1251998
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- Publication type:
- Article