Results 171 to 180 of about 9,439 (200)

Differential population structuring of two closely related fish species, the mackerel (Scomber scombrus) and the chub mackerel (Scomber japonicus), in the Mediterranean Sea

Molecular Ecology, 2004
Rafael Zardoya, Rita Castilho, Tomaso Patarnello   +2 more
exaly  

Gel properties of croaker–mackerel surimi blend

Food Chemistry, 2010
Soottawat Benjakul, Worawan Panpipat, Manat Chaijan   +2 more
exaly  

The effects of freeze-drying and storage on the FT-Raman spectra of Atlantic mackerel () and horse mackerel ()

Food Chemistry, 2007
Nazlin K Howell
exaly  

The Mackerel

2014
openaire   +1 more source

WORKING GROUP ON MACKEREL AND HORSE MACKEREL EGG SURVEYS

2000
openaire   +1 more source

Comparison of connective tissue structure and muscle toughness of spotted mackerel Scomber australasicus and Pacific mackerel S. japonicus during chilled and frozen storage

Fisheries Science, 2016
Kanako Hashimoto
exaly  

Characteristics and gel properties of muscles from sardine () and mackerel () caught in Thailand

Food Research International, 2004
Wonnop Visessanguan, Soottawat Benjakul, Cameron Faustman   +2 more
exaly  

Flavor formation in different production steps during the processing of cold-smoked Spanish mackerel

Food Chemistry, 2019
Ming Du, Huang Xuhui, Lei Qin
exaly  

Characterisation of muscles from Frigate mackerel () and catfish ()

Food Chemistry, 2013
Soottawat Benjakul, Sappasith Klomklao, Manat Chaijan   +2 more
exaly  

Heavy metal contents and chemical compositions of atlantic (Scomber scombrus), blue (Scomber australasicus), and chub (Scomber japonicus) mackerel muscles

Food Science and Biotechnology, 2011
Sun Young Lim
exaly