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Rancidity development in frozen pelagic fish: influence of slurry ice as preliminary chilling treatment
Free accessBASE | 2007| -
Quality Enhancement of Chilled Lean Fish by Previous Active Dipping in Bifurcaria bifurcata Alga Extract
Free accessBASE | 2018| -
Quality enhancement of chilled fish by including alga Bifurcaria bifurcata extract in the icing medium
Free accessBASE | 2016| -
Proteomics as a Tool for the Investigation of Seafood and Other Marine Products
American Chemical Society | 2003| -
Effect of different icing conditions on lipid damage development in chilled horse mackerel (Trachurus trachurus) muscle
British Library Online Contents | 2011| -
Advanced DNA- and Protein-based Methods for the Detection and Investigation of Food Allergens
Taylor & Francis Verlag | 2016| -
Quality Enhancement of Chilled Fish by Including Alga Bifurcaria bifurcata Extract in the Icing Medium
British Library Online Contents | 2016| -
Rancidity development in frozen pelagic fish: Influence of slurry ice as preliminary chilling treatment
British Library Online Contents | 2007| -
Effect of previous slurry ice treatment on the quality of cooked sardine (Sardina pilchardus)
Free accessBASE | 2006| -
Effects of newer slurry ice systems on the quality of aquatic food products: a comparative review versus flake-ice chilling methods
British Library Online Contents | 2004| -
Quality changes of farmed blackspot seabream (Pagellus bogaraveo) subjected to slaughtering and storage under flow ice and ozonised flow ice
British Library Online Contents | 2009|
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