Results 241 to 250 of about 79,702 (254)

Quick-Frozen Foods—Fish

Military Medicine, 1941
openaire   +1 more source

Chemical and sensory quality changes of fish fingers, made from mirror carp ( L., 1758), during frozen storage (−18°C)

Food Chemistry, 2006
Caner Enver Özyurt, Gülsün Ozyurt
exaly  

Maintaining the quality of frozen fish

2002
openaire   +1 more source

European consumer perceptions and barriers for fresh, frozen, preserved and ready‐meal fish products

British Food Journal, 2013
Wim Verbeke, Zuzanna Pieniak, Filiep Vanhonacker   +2 more
exaly  

Lipid damage detection during the frozen storage of an underutilized fish species

Food Research International, 1999
Santiago P Aubourg
exaly  

Fish Frozen to Death

Scientific American
openaire   +1 more source

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

International Journal of Food Microbiology, 2003
María José Figueras Salvat, Graciela Castro-Escarpulli, Matilde R. Chacón   +2 more
exaly  

Classification of Fresh and Frozen-thawed Fish by Near-infrared Spectroscopy

Journal of Food Science, 2004
exaly  

Frozen fish with improved firmness

Trends in Food Science & Technology, 1997
openaire   +1 more source

Quality of frozen fish

2012
Goncalves, A. A., Nielsen, Jette, Jessen, Flemming; id_orcid 0000-0001-9096-1996   +2 more
openaire   +1 more source