Retention of oxytetracycline residues in cooked channel catfish fillets (English)
- New search for: Du, W. X.
- New search for: Marshall, M. R.
- New search for: Xu, D.-H.
- New search for: Santerre, C. R.
- New search for: Wei, C. I.
- New search for: Du, W. X.
- New search for: Marshall, M. R.
- New search for: Xu, D.-H.
- New search for: Santerre, C. R.
- New search for: Wei, C. I.
In:
JOURNAL OF FOOD SCIENCE -CHICAGO-
;
62
, 1
;
119-122
;
1997
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ISSN:
- Article (Journal) / Print
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Title:Retention of oxytetracycline residues in cooked channel catfish fillets
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Contributors:Du, W. X. ( author ) / Marshall, M. R. ( author ) / Xu, D.-H. ( author ) / Santerre, C. R. ( author ) / Wei, C. I. ( author )
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Published in:JOURNAL OF FOOD SCIENCE -CHICAGO- ; 62, 1 ; 119-122
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Publisher:
- New search for: INSTITUTE OF FOOD TECHNOLOGISTS
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Publication date:1997-01-01
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Size:4 pages
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ISSN:
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Type of media:Article (Journal)
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Type of material:Print
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Language:English
- New search for: 664
- Further information on Dewey Decimal Classification
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Classification:
DDC: 664 -
Source:
© Metadata Copyright the British Library Board and other contributors. All rights reserved.
Table of contents – Volume 62, Issue 1
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 1
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A Critical Review -- Fractional conversion for determining texture degradation kinetics of vegetablesRizvi, A.F. et al. | 1997
- 1
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Fractional Conversion for Determining Texture Degradation Kinetics of VegetablesRIZVI, A.F. / TONG, C.H. et al. | 1997
- 8
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An Hypothesis Paper -- Iterative method for kinetic parameter estimation from dynamic thermal treatmentsWelt, B.A. et al. | 1997
- 8
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Iterative Method for Kinetic Parameter Estimation from Dynamic Thermal TreatmentsWELT, B.A. / TEIXEIRA, A.A. / BALABAN, M.O. / SMERAGE, G.H. / SAGE, D.S. et al. | 1997
- 15
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An Hypothesis Paper -- Rapid species identification of cooked red snapper using isoelectric focusingHsieh, Y.-H.P. et al. | 1997
- 15
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Rapid Species Identification of Cooked Red Snapper Using Isoelectric FocusingHSIEH, Y‐H. PEGGY / CHEN, FUR‐CHI / NUR, MUHAMAD et al. | 1997
- 20
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Transglutaminase Effects on Low Temperature Gelation of Fish Protein SolsLEE, H.G. / LANIER, T.C. / HAMANN, D.D. / KNOPP, J.A. et al. | 1997
- 25
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Covalent Cross‐linking Effects on Thermo‐Rheological Profiles of Fish Protein GelsLEE, H.G. / LANIER, T.C. / HAMANN, D.D. et al. | 1997
- 29
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Chemically Induced Covalent Crosslinks Affect Thermo‐Rheological Profiles of Fish Protein GelsLEE, H.G. / LANIER, T.C. / HAMANN, D.D. et al. | 1997
- 33
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Gel Properties of Surimi from Various Fish Species as Affected by Moisture ContentREPPOND, K. D. / BABBITT, J. K. et al. | 1997
- 37
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Gelatin from cod skins as affected by chemical treatmentsGUDMUNDSSON, MAGNÚS / HAFSTEINSSON, HANNES et al. | 1997
- 40
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Seasonal Changes in Lipid Composition of Sardine (Sardina pilchardus)BANDARRA, N.M. / BATISTA, I. / NUNES, M.L. / EMPIS, J.M. / CHRISTIE, W.W. et al. | 1997
- 43
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Muscle High‐Energy Phosphates and Stress Affect K‐Values during Ice Storage of Atlantic Salmon (Salmo salar)ERIKSON, U. / BEYER, A.R. / SIGHOLT, T. et al. | 1997
- 48
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Improved Emulsifying and Foaming of Whey Proteins after Enzymic Fat HydrolysisBLECKER, C. / PAQUOT, M. / LAMBERTI, I. / SENSIDONI, A. / LOGNAY, G. / DEROANNE, C. et al. | 1997
- 53
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Near‐Infrared Reflectance Spectroscopy for Rapid Analysis of Curds during Cheddar Cheese MakingLEE, S. J. / JEON, I. J. / HARBERS, L. H. et al. | 1997
- 57
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Interactive Effects of Factors Affecting Gelation of Whey ProteinsBOYE, J.I. / ALLI, I. / RAMASWAMY, H. / RAGHAVAN, V.G.S. et al. | 1997
- 66
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Fat and Water Composition Affects Residual Catalatic Activity in Chicken Breast Heated to Specific End‐point TemperaturesLIU, F. / ANG, C.Y.W. / HUANG, Y‐W. / TOLEDO, R.T. et al. | 1997
- 69
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HPSEC with Component Analysis of Citrus and Apple Pectins After Hollow Fiber UltrafiltrationHOAGLAND, PETER D. / KONJA, GORDANA / CLAUSS, EKKEHARD / FISHMAN, MARSHALL L. et al. | 1997
- 75
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Enzymatic Browning Inhibition in Cloudy Apple Juice by ElectrodialysisTRONC, JEAN‐SÉBASTIEN / LAMARCHE, FRANÇOIS / MAKHLOUF, JOSEPH et al. | 1997
- 79
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Haze‐Active Protein and Polyphenols in Apple Juice Assessed by TurbidimetrySIEBERT, KARL J. / LYNN, PENELOPE Y. et al. | 1997
- 85
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High Pressure and Temperature Effects on Enzyme Inactivation in Strawberry and Orange ProductsCANO, M. P. / HERNANDEZ, A. / DE ANCOS, B. et al. | 1997
- 89
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Firmness and Cell Wall Characteristics of Pasteurized Jalapeño Pepper Rings as Affected by Preheating and StorageHOWARD, L.R. / BURMA, P. / WAGNER, A.B. et al. | 1997
- 93
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Non‐Starch Polysaccharides and in Vitro Starch Digestibility of Raw and Cooked Chick PeasPERIAGO, M. J. / ROS, G. / CASAS, J. L. et al. | 1997
- 97
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Phenoloxidases in Portabella MushroomsZHANG, XIAODONG / FLURKEY, WILLIAM H. et al. | 1997
- 101
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Soy Sauce Classification by Geographic Region Based on NIR Spectra and Chemometrics Pattern RecognitionIIZUKA, KEIKO / AISHIMA, TETSUO et al. | 1997
- 105
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Thermal Stability of Invertase in Reduced‐Moisture Amorphous Matrices in Relation to Glassy State and Trehalose CrystallizationCARDONA, SILVIA / SCHEBOR, CAROLINA / BUERA, MARÍA P. / KAREL, MARCUS / CHIRIFE, JORGE et al. | 1997
- 113
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Analysis of Visual Quality Attributes of White Shrimp by Machine VisionLUZURIAGA, DIEGO A. / BALABAN, MURAT O. / YERALAN, SENCER et al. | 1997
- 119
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Retention of Oxytetracycline Residues in Cooked Channel Catfish FilletsDU, W.X. / MARSHALL, M.R. / XU, D.‐H. / SANTERRE, C.R. / WEI, C.I. et al. | 1997
- 123
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Physicochemical Changes in Prawns (Machrobrachium rosenbergii) Subjected to Multiple Freeze‐Thaw CyclesSRINIVASAN, SUBRAMANIAN / XIONG, YOULING L. / BLANCHARD, SUZANNE P. / TIDWELL, JAMES H. et al. | 1997
- 128
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Patulin Adsorption Kinetics on Activated Carbon, Activation Energy and Heat of AdsorptionMUTLU, MEHMET / HIZARCIOĞLU, NILÜFER / GÖKMEN, VURAL et al. | 1997
- 131
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High Pressure Washing to Remove Decayed Tissue and Improve Quality of Clingstone Peach PureeTIDWELL, A.N. / GONZALEZ, A.R. / FENN, P. / MARKS, B.P. / MAUROMOUSTAKOS, A. et al. | 1997
- 135
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Fractal Analysis and Crust Water Diffusivity of a Restructured Potato Product During Deep‐Fat FryingRUBNOV, M. / SAGUY, I.S. et al. | 1997
- 138
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Ripening Characteristics of Light Irradiated TomatoesLEE, GWI‐HYUN / BUNN, J.M. / HAN, Y.J. / CHRISTENBURY, G.D. et al. | 1997
- 141
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Processing to Improve Quality of Dehydrated Precooked Pinto BeansCAI, T.D. / CHANG, K.C. et al. | 1997
- 145
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Dielectric Properties of a Pregelatinized Bread System at 2450 MHz as a Function of Temperature, Moisture, Salt and Specific VolumeGOEDEKEN, D.L. / TONG, C.H. / VIRTANEN, A.J. et al. | 1997
- 150
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Microwave Assisted Thawing of Model Frozen Foods Using Feed‐back Temperature Control and Surface CoolingVIRTANEN, A.J. / GOEDEKEN, D.L. / TONG, C.H. et al. | 1997
- 155
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Extraction Conditions and Moisture Content of Canola Flakes as Related to Lipid Composition of Supercritical CO2 ExtractsDUNFORD, NURHAN TURGUT / TEMELLI, FERAL et al. | 1997
- 160
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Development and Characterization of Biodegradable/Edible Wheat Protein FilmsRAYAS, LUIS M. / HERNANDEZ, RUBEN J. / NG, PERRY K.W. et al. | 1997
- 163
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Inactivation of Lactobacillus plantarum by Pulsed‐Microwave IrradiationSHIN, JUNG‐KUE / PYUN, YU‐RYANG et al. | 1997
- 167
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Survival of Brevibacterium linens (ATCC 9174) after Spray Drying, Freeze Drying, or FreezingTO, BRIAN C.S. / ETZEL, MARK R. et al. | 1997
- 171
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Exopolysaccharide production from whey lactose by fermentation with Lactobacillus delbrueckii ssp. bulgaricusGASSEM, M. A. / SCHMIDT, K. A. / FRANK, J. F. et al. | 1997
- 174
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Acetic, Lactic, and Hydrochloric Acid Effects on Staphylococcus aureus 196E Growth Based on a Predictive ModelEIFERT, JOSEPH D. / HACKNEY, CAMERON R. / PIERSON, MERLE D. / DUNCAN, SUSAN E. / EIGEL, WILLIAM N. et al. | 1997
- 179
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Improving Detection of Vibrio vulnificus in Octopus variabilis by PCRLEE, JEE YEON / EUN, JONG BANG / CHOI, SANG HO et al. | 1997
- 183
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Nutritional Value of Veal Bone HydrolysateLINDER, MICHEL / ROZAN, P. / EL KOSSORI, R. LAMGHARI / FANNI, J. / VILLAUME, C. / MEJEAN, L. / PARMENTIER, M. et al. | 1997
- 190
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Fat, Protein, and Mineral Components of Added Ingredients Affect Flavor Qualities of Tomato SoupsROSETT, TERRI R. / KENDREGAN, SHERRY L. / KLEIN, BARBARA P. et al. | 1997
- 194
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Optimizing Quality of Frankfurters Containing Oat Bran and Added WaterCHANG, HUNG‐CHIA / CARPENTER, JOHN A. et al. | 1997
- 198
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Quality Characteristics of Ham Formulated with Modified Corn Starch and Kappa‐CarrageenanPRABHU, G. A. / SEBRANEK, J.G. et al. | 1997
- 203
-
Cooking and Sensory Properties of Pork Crumbles as Affected by Pregelatinized Potato Starch, Crumble Diameter and Fat ContentBIGNER, M.E. / BERRY, B.W. et al. | 1997
- 208
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Texture Profile Analysis of Heat‐Formed Gels and Cakes Prepared with Low Cholesterol Egg Yolk ConcentratesPARASKEVOPOULOU, A. / KIOSSEOGLOU, V. et al. | 1997