Results 101 to 110 of about 104,257 (116)

Evaluation of aroma characteristics in grass carp mince as affected by different washing processes using an E-nose, HS-SPME-GC-MS, HS-GC-IMS, and sensory analysis

Food Research International, 2022
Wenzheng Shi, Naiyong Xiao
exaly  

Gel properties of blue round scad (Decapterus maruadsi) mince as influenced by the addition of egg white powder

Journal of Texture Studies, 2022
Jianrong Li, Shumin Yi, Hongbo Mi
exaly  

Die Möglichkeit der Möglichkeit Marcel Duchamp und Henri Bergson „s’épousent par infra-mince“: Vorüberlegungen zu einer Inframedialität der schöpferischen Entwicklung

2011
openaire   +1 more source

Autolysis of goatfish (Mulloidichthys martinicus) mince: Characterisation and effect of washing and skin inclusion

Food Chemistry, 2009
Wonnop Visessanguan, Soottawat Benjakul, Suthasinee Yarnpakdee   +2 more
exaly  

Storage properties of refrigerated whiting mince after mincing by three different methods

Food Chemistry, 2006
Sevim Kose, Gokhan Boran, Muhammet Boran   +2 more
exaly  

Gelation Characteristics of Mince and Washed Mince From Small-Scale Mud Carp and Common Carp

Journal of Aquatic Food Product Technology, 2013
Soottawat Benjakul, Jirawat Yongsawatdigul   +1 more
exaly  

Vibrational spectroscopy and biochemical changes in silver carp as related to quality of washed mince

Journal of the Science of Food and Agriculture, 2019
Jae Park, Jirawat Yongsawatdigul
exaly  

Antioxidant and cryoprotective effects of Amur sturgeon skin gelatin hydrolysate in unwashed fish mince

Food Chemistry, 2015
Mehdi Nikoo, Xueming Xu, Soottawat Benjakul   +2 more
exaly  

The Effects of Liposomal Encapsulated Thyme Extract on the Quality of Fish Mince andEscherichia coliO157:H7 Inhibition During Refrigerated Storage

Journal of Aquatic Food Product Technology, 2017
Peiman Ariaii, Seyed Rasoul Shahosseini
exaly  

Indirect measurement of the fat content of beef mince using the Infra-Tester

International Journal of Food Science and Technology, 2007
exaly