Results 281 to 290 of about 76,150 (314)

Physicochemical properties and gel-forming ability of surimi from three species of mackerel caught in Southern Thailand

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

Chub Mackerel (Pacific Chub Mackerel, Scomber japonicus)

2021
Igor S. Zonn, Andrey G. Kostianoy, Aleksandr V. Semenov, Aleksandar Joksimović, Mirko Đurović   +4 more
openaire   +1 more source

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  

The Mackerel

2014
openaire   +1 more source

Gel properties of croaker–mackerel surimi blend

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

The Tragedy of the Mackerel

2020
openaire   +2 more sources

MACKEREL SHARKS

2021
openaire   +1 more source

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

Food Chemistry, 2019
Ming Du, Xiu-Ping Dong, Bei-Wei Zhu
exaly  

Characteristics and gel properties of muscles from sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) caught in Thailand

Food Research International, 2004
Manat Chaijan, Soottawat Benjakul, Wonnop Visessanguan   +2 more
exaly  

Characterisation of muscles from Frigate mackerel (Auxis thazard) and catfish (Clarias macrocephalus)

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