Results 161 to 170 of about 2,969 (179)

Taste and physical properties of carp sashimi

Abstracts of the Annual Meeting of the Japan Society of Cookery Science, 2008
Nakazawa, Hiroko, Suzuki, Kazue, Kogiso, Kana, Yoshioka, Yumi   +3 more
openaire   +1 more source

Antimicrobial Susceptibility of Coagulase-Positive and Coagulase-Negative Staphylococci in Ready-to-Eat Sashimi

Journal of Aquatic Food Product Technology, 2017
S Migueis
exaly  

Sashimi's Revenge

2010
openaire   +1 more source

Sashimi — roter Thunfisch

1982
openaire   +1 more source

SASHIMI APPROACH TO PRODUCT DESIGN

2011
openaire   +1 more source

Pathology in the kitchen: A playful outreach with tuna sashimi

Medical Education
Masao Nishiya, Naoki Yanagawa
openaire   +1 more source

SASHIMI APPROACH TO PRODUCT DESIGN

2000
openaire   +1 more source

Application of Lactic Acid Bacteria (LAB) in freshness keeping of tilapia fillets as sashimi

Journal of Ocean University of China, 2015
Laihao Li, Shengjun Chen, Xianqing Yang   +2 more
exaly  

Textural and biochemical properties of cobia (Rachycentron canadum) sashimi tenderised with the ultrasonic water bath

Food Chemistry, 2012
exaly  

FreshSpec: Sashimi Freshness Monitoring With Low-Cost Multispectral Devices

IEEE Transactions on Mobile Computing
Yinan Zhu, Haiyan Hu, Baichen Yang, Qianyi Huang, Qian Zhang, Wei Li   +5 more
openaire   +1 more source