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The Journal of Studies in Language, Culture and SocietyUsing the figure of the sardine, the article explores the issues at stake in contemporary art and the digital world, the internet, in relation to current post-colonial situations and contexts.
Simone Hélène Sirven
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Climate, Anchovy, and Sardine [PDF]
Annual Review of Marine Science, 2017 Anchovy and sardine populated productive ocean regions over hundreds of thousands of years under a naturally varying climate, and are now subject to climate change of equal or greater magnitude occurring over decades to centuries. We hypothesize that anchovy and sardine populations are limited in size by the supply of nitrogen from outside their ...
David M, Checkley +2 more
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Parental effects in the European sardine Sardina pilchardus [PDF]
Marine Ecology Progress Series, 2004 Sí
Riveiro, I. (Isabel) +3 more
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Determination of some heavy metals in canned Sardines fish from Iraqi markets
مجلة كلية الطب, 2016 present in the environment could constitute a hazard to food security and public health. These can be accumulated in aquatic animals such as fish. Objective: In this study, selected heavy metals: Copper (Cu), Nickle (Ni), Chromium (Cr) and Iron (Fe) were
Khalid N. Jasim, Samir L. Shkhaier
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Brazilian Journal of Oceanography, 1981 A surplus-yield model of Schaefer (1954; 1957) was used to study a maximum sustainable yield of the Brazilian sardine. Applying the prices of sardine and operation cost, an economical yield of sardine was discussed.
Yasunobu Matsuura
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Известия ТИНРО, 2022 The results of trawl surveys in the Sea of Okhotsk and in the Pacific waters of Kuril Islands at the R/V «Professor Kaganovskii» in the winter 2021 are analyzed.
A. N. Starovoitov +2 more
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Global Warming and Mass Extinctions Associated With Large Igneous Province Volcanism
Geophysical Monograph Series, Page 83-102., 2021 Exploring the links between Large Igneous Provinces and dramatic environmental impact
An emerging consensus suggests that Large Igneous Provinces (LIPs) and Silicic LIPs (SLIPs) are a significant driver of dramatic global environmental and biological changes, including mass extinctions.
David P. G. Bond, Yadong Sun
wiley +1 more source
Chemical profile of Salted and Smoked Fish [PDF]
Benha Veterinary Medical JournalFrom various super markets in Egypt, 90 randomly selected samples of smoked herring, salted sardine, and fesiekh (30 of each) were gathered. The pH levels in the smoked and salted fish products that were evaluated were 6.18±0.03, 6.40±0.05, and 6.49±0.05
Yomna Soliman +3 more
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SALTED SARDINE RESIDUE TO FEED COBIA: ZOOTECHNIC ADVANTAGES AND HISTOLOGICAL RESPONSES
Boletim do Instituto de Pesca, 2019 Industrial fish processing generates a significant amount of wastes, which are high-value nutritional by product. Therefore, the use of fish residues could be a sustainable practice for fattening marine finfishes. In the present study, we have evaluated
Leandro Amaral Herrera +5 more
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Gels, 2022 Edible coatings provide an alternative way to reduce packaging requirements and extend the shelf life of foods by delaying oxidation and microbial spoilage. Hydrogels, oleogels and bigels were applied as coatings on fresh sardine fillets.
Aikaterini Kanelaki +3 more
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