Results 141 to 150 of about 3,449 (171)

Ferrous sulfate efficiently kills Vibrio parahaemolyticus and protects salmon sashimi from its contamination

International Journal of Food Microbiology, 2022
Xiaofeng Kang, Jintae Lee, Zhenkun Cui   +2 more
exaly  

Analysis of Kitchen Knife for SASHIMI

The Proceedings of the Materials and processing conference, 2004
Tatsuya OUCHI, Kenichi KANAZAWA
openaire   +1 more source

Microbiological Quality Assessment of Sashimi and Sushi Sold in the Federal District, Brazil

Journal of Food and Nutrition Research (Newark, Del ), 2020
Daniela Castilho Orsi
exaly  

Influence of ice storage period before freezing on quality of frozen chub mackerel Scomber japonicus fillets and considerations regarding high-quality frozen sashimi products

Fisheries Science, 2021
Keisuke Moriya
exaly  

Scientists want to turn fish fins into sashimi

2022
Yusuke Tsuruwaka, Eriko Shimada
openaire   +1 more source

Differentiation between fresh and frozen‐thawed scallop adductor muscle as raw materials for sashimi during cold storage

Journal of Food Science, 2021
Huamao Wei, Chunhong Yuan, Koichi Takaki   +2 more
exaly  

Sushi/Sashimi

The Hudson Review, 1982
openaire   +1 more source

sashimi

2013
openaire   +1 more source

Cycles and Sashimi

2014
openaire   +1 more source

Sashimi to Schwefel

2006
openaire   +1 more source