Results 171 to 179 of about 2,969 (179)

Sashimi by Dan Santat (review)

Bulletin of the Center for Children's Books
openaire   +1 more source

The Handling of High Freshness Freezing Mackerel Providing Safe and Delicious Sashimi, a Grilled Fish

Journal of the Japanese Society for Food Science and Technology, 2018
exaly  

Sensory evaluation of pink shrimp in Niigata prefecture as Sashimi

Abstracts of Annual Congress of The Japan Society of Home Economics, 2010
MATSUBARA, Yuki, KIM, Yun-Jung, EBINA, Hiizu, NISHIUMI, Tadayuki   +3 more
openaire   +1 more source

Assessment of salmon sashimi processing conditions for Listeria monocytogenes cross-contamination and effectiveness of CLPSO-BP neural network model constructed for predicting microbial transfer

LWT - Food Science and Technology
Ting Fang, Chengkang Zhang, Ziwen Zhou   +2 more
exaly  

Prized sashimi tuna bred in captivity for first time

New Scientist, 2011
openaire   +1 more source

Post-mortem cold shock physiology: A novel mechanism validating ancient sashimi practice, extending shelf-life via chemical and cellular stabilization

LWT - Food Science and Technology
Wenzhen Liao, Wei-Liang Wu, Qi He
exaly  

Surgical sashimi.

The international journal of esthetic dentistry
openaire   +1 more source

It slices! It dices! Sashimi-Bot handles seafood with ease

Nature
openaire   +1 more source

Arsenic-containing hydrocarbons are natural constituents of sashimi tuna.

2009
Taleshi, Mojtaba S., Edmonds, John S., Goessler, Walter, Ruiz-Chancho, Maria José, Raber, Georg, Jensen, Kenneth Bendix, Francesconi, Kevin A.   +6 more
openaire   +1 more source