Results 191 to 200 of about 4,057 (205)

SASHIMI APPROACH TO PRODUCT DESIGN

2011
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  

SASHIMI APPROACH TO PRODUCT DESIGN

2000
openaire   +1 more source

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

Food Chemistry, 2012
exaly  

Pathology in the kitchen: A playful outreach with tuna sashimi

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

Sashimi by Dan Santat (review)

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

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

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  

Prized sashimi tuna bred in captivity for first time

New Scientist, 2011
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