Results 231 to 240 of about 77,009 (255)

Biochemical and physical characterizations of fish protein isolate and surimi prepared from fresh and frozen whole fish

LWT - Food Science and Technology, 2017
Jae Park
exaly  

Activity of grape polyphenols as inhibitors of the oxidation of fish lipids and frozen fish muscle

Food Chemistry, 2005
Isabel Medina, Josep Torres, Manuel Pazos   +2 more
exaly  

Study of the volatile compounds useful for the characterisation of fresh and frozen-thawed cultured gilthead sea bream fish by solid-phase microextraction gas chromatography–mass spectrometry

Food Chemistry, 2009
Federica Bianchi, Isabel Medina, Maria Careri   +2 more
exaly  

Characterisation of Aeromonas spp. isolated from frozen fish intended for human consumption in Mexico

International Journal of Food Microbiology, 2003
Maria J Figueras, Graciela Castro-Escarpulli, Matilde R Chacon   +2 more
exaly  

Resuscitation of Frozen Fish

Scientific American
openaire   +2 more sources

Utilisation of a rapid technique based on front-face fluorescence spectroscopy for differentiating between fresh and frozen–thawed fish fillets

Food Research International, 2006
Romdhane Karoui, Eric Dufour
exaly  

Frozen fish—Doing it right

Journal of the Franklin Institute, 1932
openaire   +1 more source

FREEZING, PACKAGING AND FROZEN STORAGE OF FISH

Journal of Food Science, 1956
OLAVI E. NIKKILÄ, REINO E. LINKO
openaire   +1 more source

Radiofrequency Thawing of Frozen Minced Fish Based on the Dielectric Response Mechanism

Innovative Food Science and Emerging Technologies, 2019
Wenhai Zhang, Daming Fan, Jianxin Zhao   +2 more
exaly  

Comparison of methods of differentiating between fresh and frozen-thawed fish or fillets

Journal of the Science of Food and Agriculture, 2002
Guillaume Duflos
exaly