Societies Merge with Success and Grammar Editing is Important.
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- Journal of Aquatic Food Product Technology, 2018, v. 27, n. 4, p. 405, doi. 10.1080/10498850.2018.1463680
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- Publication type:
- Article
Works matching IS 1049-8850 AND VI 27 AND IP 4 AND DT 2018
Results: 12
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Effect of Bacterial Community and Free Amino Acids on the Content of Biogenic Amines During Fermentation of Yu-lu, a Chinese Fermented Fish Sauce.
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- Journal of Aquatic Food Product Technology, 2018, v. 27, n. 4, p. 496, doi. 10.1080/10498850.2018.1450573
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- Article
3
Biochemical and Microbiological Assessment of Crucifix Crab (<italic>Charybdis feriatus</italic>) Stored at 4°C.
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- Journal of Aquatic Food Product Technology, 2018, v. 27, n. 4, p. 531, doi. 10.1080/10498850.2018.1449154
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- Article
4
Purification of Algal Calcium-Chelating Peptide and Its Physical Chemical Properties.
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- Journal of Aquatic Food Product Technology, 2018, v. 27, n. 4, p. 518, doi. 10.1080/10498850.2018.1449153
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- Article
5
A Comparative Study on the Quality Changes of Croaker (<italic>Johnius dussumieri</italic>) Fish Stored in Slurry Ice and Flake Ice.
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- Journal of Aquatic Food Product Technology, 2018, v. 27, n. 4, p. 508, doi. 10.1080/10498850.2018.1449152
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- Article
6
Rheology and Texture Properties of Surimi Gels of Northern Snakehead (<italic>Channa Argus</italic>) as Affected by <italic>Angelica Sinensis</italic> (Oliv.) Diels. (Danggui) Powder.
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- Journal of Aquatic Food Product Technology, 2018, v. 27, n. 4, p. 486, doi. 10.1080/10498850.2018.1449151
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- Article
7
Effects of Long-Term Feed Deprivation on the Development of <italic>Rigor Mortis</italic> and Aspects of Muscle Quality in Live-Stored Mature Atlantic Cod (<italic>Gadus Morhua</italic> L.).
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- Journal of Aquatic Food Product Technology, 2018, v. 27, n. 4, p. 477, doi. 10.1080/10498850.2018.1448919
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- Article
8
Application of Two-Level Full Factorial Design for the Extraction of Fucoxanthin and Antioxidant Activities from <italic>Sargassum siliquosum</italic> and <italic>Sargassum polycystum</italic>.
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- Journal of Aquatic Food Product Technology, 2018, v. 27, n. 4, p. 446, doi. 10.1080/10498850.2018.1448918
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- Article
9
Effect of Alpha-Linolenic Acid Sources in Diets for Nile Tilapia on Fatty Acid Composition of Fish Fillet Using Principal Component Analysis.
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- Journal of Aquatic Food Product Technology, 2018, v. 27, n. 4, p. 464, doi. 10.1080/10498850.2018.1448917
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- Article
10
Effect of the Cooking Process on the Gelling Properties of Whole and Minced Jumbo Lump of Blue Crab (<italic>Callinectes sapidus</italic>).
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- Journal of Aquatic Food Product Technology, 2018, v. 27, n. 4, p. 418, doi. 10.1080/10498850.2018.1447060
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- Article
11
Insights for the Development of a Functional Fish Product: Drivers and Barriers, Acceptance, and Communication of Health Benefits.
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- Journal of Aquatic Food Product Technology, 2018, v. 27, n. 4, p. 430, doi. 10.1080/10498850.2018.1447059
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- Article
12
Evaluation of Processing Methods on the Nutritional Quality of Sea Cucumber (<italic>Apostichopus japonicus</italic> Selenka).
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- Journal of Aquatic Food Product Technology, 2018, v. 27, n. 4, p. 406, doi. 10.1080/10498850.2013.803271
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- Publication type:
- Article