Fish processing - Open Access .click

Results 221 to 230 of about 146,767 (264)

Some of the next articles are maybe not open access.

2010
Balık ölür ölmez bozulma başlar. Bozulma, balıktaki enzimler, kimyasal reaksiyonlar ve bakteriler tarafından yürütülen bir seri karmaşık işlemlerin sonucudur. Balık canlı iken aktif olan enzimler balık öldükten sonra da etkinliğini sürdürür. Balık öldükten hemen sonra bakteriler solungaçlardan, kan damarlarından, deriden ve karın boşluğundan dokulara ...
KOCATEPE, Demet +3 more
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Fish processing in Singapore

1988
An account is given of the fish processing industry in Singapore, which produces 4 major groups of fish products, namely frozen fish products, fish jelly products, snack food and seafood delicacies. Problems faced by the industry are examined briefly and government bodies regulating the sector are indicated.
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Processing Fish: Nigeria

2005
Published
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Effect of Processing on Fish Protein Antigenicity and Allergenicity

Foods, 2021
Xingyi Jiang, Qinchun Rao
exaly

A review on food processing and preparation methods for altering fish allergenicity

Critical Reviews in Food Science and Nutrition, 2022
Zhenxing Li, Siddanakoppalu N Pramod, Yan Chen +2 more
exaly

Fish Processing By-Products as a Potential Source of Gelatin: A Review

Journal of Aquatic Food Product Technology, 2016
Panayotis D Karayannakidis
exaly

First Processing Steps and the Quality of Wild and Farmed Fish

Journal of Food Science, 2011
Isabel Sánchez-Alonso
exaly

Fish: Processing

2016
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