Results 261 to 270 of about 212,312 (315)
Some of the next articles are maybe not open access.
Canning fish and fish products
1997The contents of cans are generally ideal growth media for a vast array of micro-organisms. In particular, and in contrast to other prepared food products for retail sale, they will readily support the growth of anaerobic over aerobic organisms. Since the most familiar signs of food spoilage reflect the growth of aerobes, this could lead to contaminated
openaire +1 more source
Fermented fish and fish products
1998Fermented fish products contribute significantly to the protein intake of a large number of the World’s population. In some countries, such as Thailand, Kampuchea, Malaysia, Cambodia, Philippines and Indonesia in South East Asia, these products are a staple part of the diet. Amano (1962) reported that in Cambodia, some 7.5% of the total dietary protein
openaire +1 more source
2010
This chapter will cover various fermented products of significance and or specific in nature. Many of the products are quite similar in the way they are prepared and so will not be included. This chapter will also cover the processing techniques, microbial and chemical changes, nutritional and physiological properties, safety issues, and improving the ...
Salampessy, Junus (S24992) +2 more
openaire +1 more source
This chapter will cover various fermented products of significance and or specific in nature. Many of the products are quite similar in the way they are prepared and so will not be included. This chapter will also cover the processing techniques, microbial and chemical changes, nutritional and physiological properties, safety issues, and improving the ...
Salampessy, Junus (S24992) +2 more
openaire +1 more source
Traditional fermented fish: fish sauce production
1994Fish is the most important source of animal protein for the people in developing countries. Approximately 53% of the world’s catch is from these countries and most of the catch is consumed within the countries. In the Southeast Asian region, people recieve 60–70% of their protein from fish.
openaire +1 more source
Sound Production by Cichlid Fishes
Science, 1965Adults of three cichlid species, Hemichromis bimaculatus Gill, Cichlasoma nigrofasciatum (Günther), and Pterophyllum sp., produce sounds of apparent biological significance. Both sexes of H.
A A, Myrberg, E, Kramer, P, Heinecke
openaire +2 more sources
Histamine (?) Toxicity from Fish Products
1978Publisher Summary This chapter discusses about histamine toxicity from fish products, often called scombroid poisoning, generally involves the ingestion of scombroid fish from the families Scomberesocidae and Scombridae. Scombroid fish include saury, tuna, bonito, seerfish, butterfly kingfish, and mackerel.
S H, Arnold, W D, Brown
openaire +2 more sources
Integrative oncology: Addressing the global challenges of cancer prevention and treatment
Ca-A Cancer Journal for Clinicians, 2022Jun J Mao,, Msce +2 more
exaly
2017
The Mediterranean Sea dominated Greco-Roman society in many ways, but none more importantly than as a source of food. Early Punic settlers in the West and later Greeks and Romans, motivated by the need for long-term storage and commercial transportation of highly spoilable marine products, developed methods for salting fish that have persisted, albeit ...
openaire +1 more source
The Mediterranean Sea dominated Greco-Roman society in many ways, but none more importantly than as a source of food. Early Punic settlers in the West and later Greeks and Romans, motivated by the need for long-term storage and commercial transportation of highly spoilable marine products, developed methods for salting fish that have persisted, albeit ...
openaire +1 more source
Critical care management of chimeric antigen receptor T‐cell therapy recipients
Ca-A Cancer Journal for Clinicians, 2022Alexander Shimabukuro-Vornhagen +2 more
exaly
Natural products in drug discovery: advances and opportunities
Nature Reviews Drug Discovery, 2021Atanas G Atanasov +2 more
exaly