Paying Tribute to a Particular Board Member.
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- Journal of Aquatic Food Product Technology, 2022, v. 31, n. 2, p. 113, doi. 10.1080/10498850.2022.2030133
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- Publication type:
- Article
Works in Journal of Aquatic Food Product Technology, 2022, Vol 31, Issue 2
Results: 9
1
2
A Novel Stilbene Analogue: Antioxidant Activity and Application in Controlling the Quality and Bacterial Growth of Shrimp Refrigerated at 4ºC.
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- Journal of Aquatic Food Product Technology, 2022, v. 31, n. 2, p. 214, doi. 10.1080/10498850.2021.2024636
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- Publication type:
- Article
3
Characterization of Flavor Active Volatile and Non-Volatile Compounds in the Chinese Dry-Cured Red Drum (Sciaenops ocellatus).
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- Journal of Aquatic Food Product Technology, 2022, v. 31, n. 2, p. 200, doi. 10.1080/10498850.2021.2024635
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- Publication type:
- Article
4
The Ultrasound Effect on the Drying Characteristics of Loligo vulgaris by the Methods of Oven and Vacuum-oven.
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- Journal of Aquatic Food Product Technology, 2022, v. 31, n. 2, p. 187, doi. 10.1080/10498850.2021.2024634
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- Publication type:
- Article
5
Effect of Chitosan Coating Impregnated with Thymoquinone and Eugenol on the Quality Parameters of Rainbow Trout (Onchoryncus mykiss) during Cold Storage (4ºC).
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- Journal of Aquatic Food Product Technology, 2022, v. 31, n. 2, p. 170, doi. 10.1080/10498850.2021.2024314
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- Publication type:
- Article
6
Effects of Different Pretreatment Methods and Dietary Factors on the Form and Bioavailability of Iodine in Laminaria japonica.
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- Journal of Aquatic Food Product Technology, 2022, v. 31, n. 2, p. 154, doi. 10.1080/10498850.2021.2024313
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- Publication type:
- Article
7
Evaluation of Nanochitosan-zein Coating Containing Free and Nano-encapsulated Mentha pulegium L. Hydroalcoholic Extract on Quality Attributes of Persian Shrimp (Fenneropenaeus persian).
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- Journal of Aquatic Food Product Technology, 2022, v. 31, n. 2, p. 140, doi. 10.1080/10498850.2021.2021580
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- Publication type:
- Article
8
Production of Protein Hydrolysates from Cod (Gadus morhua) Heads: Lab and Pilot Scale Studies.
- Published in:
- Journal of Aquatic Food Product Technology, 2022, v. 31, n. 2, p. 114, doi. 10.1080/10498850.2021.2021341
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- Publication type:
- Article
9
Controlled Bio-Fermentation by Lactobacillus and Lactococcus Probiotics for Improving Quality and Safety of Fessiekh (Fermented Grey Mullet).
- Published in:
- Journal of Aquatic Food Product Technology, 2022, v. 31, n. 2, p. 128, doi. 10.1080/10498850.2021.2021340
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- Publication type:
- Article