The discolouration-rates in skipjack-meat were determined as function of storage temperatures. The discolouration of skipjack-meat under various storage conditions was confirmed to appear as a first-order reaction which depends upon the amount of ...
浜田, 竜郎 +3 more
core
Processing of Tuna Head By-Products into Antioxidant Peptide Ingredients for Aquaculture Feeds. [PDF]
Antioxidants (Basel)Pérez-Gálvez R +4 more
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Adverse reactions to skipjack.
The Ceylon medical journal, 1981 , Nimalasuriya +2 more
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VITAMINS IN “KATSUWOBUSHI” (DRIED SKIPJACK)
NIPPON SUISAN GAKKAISHI, 1964 Masaaki YANASE +2 more
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Food Safety Concerns: <i>Anisakis</i> spp. in Ready-to-Eat Fish from the Greek Market. [PDF]
PathogensPapapostolou EN +5 more
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A 'fish finder' for birds? Route-dependent foraging behavior of the brown booby (<i>Sula leucogaster</i>) following a passenger ferry in the Ogasawara Islands, Japan. [PDF]
PeerJHayashi R.
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Occurrence of parasites in fishery species along the Moroccan coastline. [PDF]
Ital J Food SafTanjaoui Y +3 more
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Bio-Calcium from Skipjack Tuna Frame Attenuates Bone Loss in Ovariectomy-Induced Osteoporosis Rats. [PDF]
Mar DrugsSaetang J +5 more
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Variability of Mercury Concentrations Across Species, Brand, and Tissue Type in Processed Commercial Seafood Products. [PDF]
ToxicsRock KD +4 more
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Direct assessment of tropical tuna abundance from their associative behaviour around floating objects. [PDF]
Proc Biol SciBaidai Y +6 more
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