ชื่อสามัญ : เนื้อปลา (fish)
ชื่อวิทยาศาสตร์ : -
ตระกูล : -
พบทั้งสิ้น 194 เรื่อง
- 181.Enhanced shelf-life of chilled European hake (Merluccius merluccius) stored in slurry ice as determined by sensory analysis and assessment of microbiological activity
Óscar Rodríguez, Vanesa Losada, Santiago P. Aubourg and Jorge Barros-Velázquez
Food Research International, Volume 37, Issue 8 , 2004, Pages 749-757 - 182.Stress-relaxation test to evaluate textural quality of frozen stored Cape hake (M. capensis and M. paradoxus)
Ana M. Herrero and Mercedes Careche
Food Research International, Volume 38, Issue 1 , January 2005, Pages 69-76 - 183.Effects of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout (Oncorynchus mykiss) fillets
Şükriye Arashisar, Olcay Hisar, Mükerrem Kaya and Telat Yanik
International Journal of Food Microbiology, Volume 97, Issue 2 , 15 December 2004, Pages 209-214 - 184.Effects of storage in ozonised slurry ice on the sensory and microbial quality of sardine (Sardina pilchardus)
Carmen A. Campos, Óscar Rodríguez, Vanesa Losada, Santiago P. Aubourg and Jorge Barros-Velázquez
International Journal of Food Microbiology, Volume 103, Issue 2, 25 August 2005, Pages 121-130 - 185.Colour changes of fillets of rainbow trout (Oncorhynchus mykiss W.) fed astaxanthin or canthaxanthin during storage under controlled or modified atmosphere
Georges Choubert and Michel Baccaunaud
LWT - Food Science and Technology, Volume 39, Issue 10 , December 2006, Pages 1203-1213 - 186.Physicochemical and biochemical changes during frozen storage of minced flesh of lizardfish (Saurida micropectoralis)
Kittima Leelapongwattana, Soottawat Benjakul, Wonnop Visessanguan and Nazalin K. Howell
Food Chemistry Volume 90, Issues 1-2 , March-April 2005, Pages 141-150 - 187.Influence of diets enriched with flaxseed oil on the alpha-linolenic, eicosapentaenoic and docosahexaenoic fatty acid in Nile tilapia (Oreochromis niloticus)
Jesui V. Visentainer, Nilson E. de Souza, Makoto Makoto, Carmino Hayashi and Maria Regina B. Franco
Food Chemistry Volume 90, Issue 4 , May 2005, Pages 557-560 - 188.Changes of pigments and color in sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) muscle during iced storage
Manat Chaijan, Soottawat Benjakul, Wonnop Visessanguan and Cameron Faustman
Food Chemistry Volume 93, Issue 4, December 2005, Pages 607-617 - 189.Biochemical changes and quality loss during chilled storage of farmed turbot (Psetta maxima)
Santiago P. Aubourg, Carmen Piñeiro, José M. Gallardo and Jorge Barros-Velazquez
Food Chemistry Volume 90, Issue 3, May 2005, Pages 445-452 - 190.A simple and rapid method for colorimetric determination of histamine in fish flesh
S. B. Patange, , M. K. Mukundan and K. Ashok Kumar
Food Control Volume 16, Issue 5, June 2005, Pages 465-472 - 191.Development of a non-destructive salt and moisture measurement method in salmon (Salmo salar) fillets using impedance technology
Dominique Chevalier, Frédéric Ossart and Charles Ghommidh
Food Control Volume 17, Issue 5, May 2006, Pages 342-347 - 192.Quality assurance of raw fish based on HACCP concept
Naoko Hamada-Sato, Kazushige Usui, Takeshi Kobayashi, Chiaki Imada and Etsuo Watanabe
Food Control Volume 16, Issue 4, April 2005, Pages 301-307 - 193.Combination effect of phosphate and modified atmosphere on quality and shelf-life extension of refrigerated seabass slices
Payap Masniyom, Soottawat Benjakul and Wonnop Visessanguan
LWT - Food Science and Technology Volume 38, Issue 7, November 2005, Pages 745-756 - 194.Microbiological changes and its correlation with quality indices during aerobic iced storage of sea salmon (Pseudopercis semifasciata)
M.C. Hozbor, A.I. Saiz, M.I. Yeannes and R. Fritz
LWT - Food Science and Technology Volume 39, Issue 2, March 2006, Pages 99-104