Results 221 to 230 of about 217,844 (265)

Comparison of the microbial community and flavor compounds in fermented mandarin fish (Siniperca chuatsi): Three typical types of Chinese fermented mandarin fish products

Food Research International, 2021
Yongqiang Zhao, Laihao Li, Xiao Hu
exaly  

Fish and fish products

2005
T. A. Roberts{roJoint Chairman}, J.-L. Cordier, L. Gram, R. B. Tompkin, J. I. Pitt{roJoint Chairman}, L. G. M. Gorris, K. M. J. Swanson   +6 more
openaire   +1 more source

Total Hg levels distribution in fish and fish products and their relationships with fish types, weights, and protein and lipid contents: A multivariate analysis

Food Chemistry, 2023
, Mohammad Al-Ghouti
exaly  

Fish Processing and Fish Products

2021
openaire   +1 more source

Lipidomics: a comprehensive review in navigating the functional quality of animal and fish products

International Journal of Food Properties, 2023
Raheel Shahzad, Fang Geng, Putri Widyanti Harlina   +2 more
exaly  

Determination of Biogenic Amines in Fresh Fish and Processed Fish Products Using IC-MS/MS

Foods, 2021
Sevim Kose, Bekir Tufan, Matevž Pompe   +2 more
exaly  

Microbiology of Fish and Fish Products

2021
openaire   +1 more source

Fish and Fish Products

2002
openaire   +1 more source

Fish and fish products

2000
openaire   +1 more source

Emerging Role of Phenolic Compounds as Natural Food Additives in Fish and Fish Products

Critical Reviews in Food Science and Nutrition, 2013
Soottawat Benjakul, , Sajid Maqsood
exaly