Results 241 to 250 of about 312,242 (309)
Probiotics and prebiotics as alternatives to antibiotics in aquaculture: a systematic and bibliometric review of antimicrobial and antioxidant mechanisms. [PDF]
Front MicrobiolVeedu AK, Thomas J.
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Dynamics of Bacterial Diversity in Fish Farming Lagoons: Implications for the Ecosystem Trophic Status. [PDF]
Biology (Basel)Custodio M, Peñaloza R.
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Biogeographic variation in the diet of juvenile blacktip sharks across the Galapagos Archipelago. [PDF]
Sci RepRyburn SJ +7 more
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1997
Seafood species come in a bewildering variety of shapes and forms which are the product of a long period of evolution. They can be grouped in various ways.
M. D. Ranken, R. C. Kill, C. Baker
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Seafood species come in a bewildering variety of shapes and forms which are the product of a long period of evolution. They can be grouped in various ways.
M. D. Ranken, R. C. Kill, C. Baker
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1993
These are small fatty fish of the pelagic class (q.v.). Unlike most other fish species, anchovies are not normally eaten fresh, but are marketed in a preserved form such as salted, canned, smoked or dried. When cured with salt in barrels and left in the sun in warm climates (e.g.
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These are small fatty fish of the pelagic class (q.v.). Unlike most other fish species, anchovies are not normally eaten fresh, but are marketed in a preserved form such as salted, canned, smoked or dried. When cured with salt in barrels and left in the sun in warm climates (e.g.
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Microbiological spoilage of fish and fish products
International Journal of Food Microbiology, 1996Spoilage of fresh and lightly preserved fish products is caused by microbial action. This paper reviews the current knowledge in terms of the microbiology of fish and fish products with particular emphasis on identification of specific spoilage bacteria and the qualitative and quantitative biochemical indicators of spoilage. Shewanella putrefaciens and
L, Gram, H H, Huss
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Fish Allergy: Fish and Products Thereof
Journal of Food Science, 2004ABSTRACT: Allergy to fish is a common cause of IgE‐mediated food allergic reactions especially in geographic regions where fish is an important dietary component. Fish allergy is estimated to affect 0.4% of the total population in the United States. All species of fish are believed to be allergenic, but allergic
S.L. Taylor, J.L. Kabourek, S.L. Hefle
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