-
1
-
-
0030130447
-
Quality changes in sardines (sardina pilchardus) stored in ice and at ambient temperature
-
Ababouch L.H., Souibri L., Rhaliby K., Ouahdi O., Battal M., Busta F.F.: Quality changes in sardines (Sardina pilchardus) stored in ice and at ambient temperature. Food Microbiol. 13, 123-132, 1996.
-
(1996)
Food Microbiol.
, vol.13
, pp. 123-132
-
-
Ababouch, L.H.1
Souibri, L.2
Rhaliby, K.3
Ouahdi, O.4
Battal, M.5
Busta, F.F.6
-
4
-
-
0031445602
-
Reduction of trimethylamine oxide by shewanella spp. Under modified atmospheres in vitro
-
Bouskou G., Debevere J.: Reduction of trimethylamine oxide by Shewanella spp. under modified atmospheres in vitro. Food Microbiol. 14, 543-553, 1997.
-
(1997)
Food Microbiol.
, vol.14
, pp. 543-553
-
-
Bouskou, G.1
Debevere, J.2
-
5
-
-
0001396458
-
Measurement of proteolysis in cheese: Relationship between phosphotungstic acid-soluble N fraction by kjeldahl and 2,4,6 trinitrobenzenesulphonic acid-reactive groups in water-soluble
-
Bouton Y., Grappin R.: Measurement of proteolysis in cheese: relationship between phosphotungstic acid-soluble N fraction by Kjeldahl and 2,4,6 trinitrobenzenesulphonic acid-reactive groups in water-soluble N. J. Dairy Sci. 61, 437-440, 1994.
-
(1994)
N. J. Dairy Sci.
, vol.61
, pp. 437-440
-
-
Bouton, Y.1
Grappin, R.2
-
6
-
-
0014356280
-
Detection and incidence of specific species of spoilage bacteria in fish
-
Chai T., Chen C., Rosen A., Levin R.E.: Detection and incidence of specific species of spoilage bacteria in fish. Appl. Microbiol. 16, 1738-1741, 1968.
-
(1968)
Appl. Microbiol.
, vol.16
, pp. 1738-1741
-
-
Chai, T.1
Chen, C.2
Rosen, A.3
Levin, R.E.4
-
7
-
-
21844512357
-
Further investigations on total volatile basic nitrogen and trimethylamine in some mediterranean teleosteans during cold storage
-
Civera T., Turi R.M., Parisi E., Fazio G.: Further investigations on total volatile basic nitrogen and trimethylamine in some Mediterranean teleosteans during cold storage. Sci. Aliments 15, 179-186, 1995.
-
(1995)
Sci. Aliments
, vol.15
, pp. 179-186
-
-
Civera, T.1
Turi, R.M.2
Parisi, E.3
Fazio, G.4
-
8
-
-
21844521706
-
Considerazioni sull'evoluzione della conducibilità elettrica nell'accertamento dello stato di conservazione di alcune specie ittiche
-
Ferri M., Mattei P., Civera T., Gili S.: Considerazioni sull'evoluzione della conducibilità elettrica nell'accertamento dello stato di conservazione di alcune specie ittiche. Industrie Alimentari 34, 1277-1282, 1995.
-
(1995)
Industrie Alimentari
, vol.34
, pp. 1277-1282
-
-
Ferri, M.1
Mattei, P.2
Civera, T.3
Gili, S.4
-
9
-
-
45949129165
-
Pyruvate reductases catalyze the formation of lactate and opines in anaerobic invertebrates
-
Gäde G., Grieshaber M.K.: Pyruvate reductases catalyze the formation of lactate and opines in anaerobic invertebrates. Comp. Biochem. Physiol. 83B, 255-272, 1986.
-
(1986)
Comp. Biochem. Physiol.
, vol.83 B
, pp. 255-272
-
-
Gäde, G.1
Grieshaber, M.K.2
-
10
-
-
0003339689
-
Objective analysis of seafood quality
-
Gill T.A.: Objective analysis of seafood quality. Food Reviews International, 6, 681-714, 1990.
-
(1990)
Food Reviews International
, vol.6
, pp. 681-714
-
-
Gill, T.A.1
-
11
-
-
0023088501
-
Detection of specific spoilage bacteria from fish stored at low (0°C) and high (20°C) temperatures
-
Gram L., Trolle G., Huss H.H.: Detection of specific spoilage bacteria from fish stored at low (0°C) and high (20°C) temperatures. Int. J. Food Microbiol. 4, 65-72, 1987.
-
(1987)
Int. J. Food Microbiol.
, vol.4
, pp. 65-72
-
-
Gram, L.1
Trolle, G.2
Huss, H.H.3
-
12
-
-
0002194330
-
Microflores bactériennes des poissons marins et évaluation de l'altération
-
Malle P.: Microflores bactériennes des poissons marins et évaluation de l'altération. Rec. Med. Vet., 170, 147-157, 1994.
-
(1994)
Rec. Med. Vet.
, vol.170
, pp. 147-157
-
-
Malle, P.1
-
13
-
-
84985227544
-
Characterization of common squid using several freshness indicators
-
174
-
Ohashi E., Okamoto M., Ozawa A., Fujita T.: Characterization of common squid using several freshness indicators. J. Food Sci. 56, 161-163; 174, 1991.
-
(1991)
J. Food Sci.
, vol.56
, pp. 161-163
-
-
Ohashi, E.1
Okamoto, M.2
Ozawa, A.3
Fujita, T.4
-
14
-
-
0009247977
-
Determinaciòn del nivel de octopina en cefalòpodos comestibles y uso potenzial como ìndice de frescura
-
Respaldiza E.E., Delgado M.C., Delgado A.: Determinaciòn del nivel de octopina en cefalòpodos comestibles y uso potenzial como ìndice de frescura. Alimentadon, Equipos y Tecnologia 10, 85-88, 1997.
-
(1997)
Alimentadon, Equipos Y Tecnologia
, vol.10
, pp. 85-88
-
-
Respaldiza, E.E.1
Delgado, M.C.2
Delgado, A.3
-
15
-
-
85008068579
-
A simple and rapid method for measuring k value, a fish freshness index
-
Uchiyama H, Kakuta K.: A simple and rapid method for measuring K value, a fish freshness index. Bull. Jap. Soc. Sci. Fish. 50, 263, 1984.
-
(1984)
Bull. Jap. Soc. Sci. Fish.
, vol.50
, pp. 263
-
-
Uchiyama, H.1
Kakuta, K.2
-
16
-
-
85007953546
-
Postmortem changes of ATP and its related compounds and freshness indices in spear squid doryteuthis bleekeri muscles
-
Yokoyama Y., Takahashi S., Sakaguchi M., Kawai F, Kanamori M.: Postmortem changes of ATP and its related compounds and freshness indices in spear squid Doryteuthis bleekeri muscles. Fisheries Science 60, 583-587, 1994.
-
(1994)
Fisheries Science
, vol.60
, pp. 583-587
-
-
Yokoyama, Y.1
Takahashi, S.2
Sakaguchi, M.3
Kawai, F.4
Kanamori, M.5
-
17
-
-
0032350238
-
Changes in content of octopine, acid ipines, related amino acids and phosphoarginine in the adductor muscle of three species of scallop during storage
-
Wongso S., Ushio H., Ohshima T., Yamanaka H.: Changes in content of octopine, acid ipines, related amino acids and phosphoarginine in the adductor muscle of three species of scallop during storage. J. Food Biochem. 22, 65-81, 1998.
-
(1998)
J. Food Biochem.
, vol.22
, pp. 65-81
-
-
Wongso, S.1
Ushio, H.2
Ohshima, T.3
Yamanaka, H.4
|