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Journal of aquatic food product technology , Tập 19, Số 2, 2010
Mục lục:
DòngNội dung
1Sustainable Food Supply Chains / David P. Green
2Antimicrobial Activity of 1% Cetylpyridinium Chloride Against Listeria spp. on Fish / Catherine M. Palmer and others
3Peptones from Atlantic Cod Stomach as Nitrogen Sources in Growth Media to Marine Bacteria / Asbjørn Gildberg and others
4Protective Effect of a Non- Bacteriocinogenic Lactococcus piscium CNCM I-4031 Strain Against Listeria monocytogenes in Sterilized Tropical Cooked Peeled Shrimp / Papa Abdoulaye Fall and others
5Isolation and Antimicrobial Resistance of Staphylococcus spp. in Freshwater Fish and Greek Marketplaces / Amin Abrahim and others
6The Image of Fish from Aquaculture Among Europeans: Impact of Exposure to Balanced Information / Themistoklis Altintzoglou and others
7Effects of Frying-Chilling-Reheating on the Lipid Content and Fatty Acid Composition of Cultured Sturgeon (Huso huso, Beluga) Fillets / Mehdi Nikoo, Eshagh Zakipour Rahimabadi, & Ebrahim Salehifar
8A Voice-of-Consumer Approach in Development of New Seafood Product Concepts / Themistoklis Altintzoglou and others