Thư Viện trường Đại Học Nha Trang

Journal of aquatic food product technology , Tập 19, Số 3-4, 2010

Mục lục:

Dòng	Nội dung
1	A Brave New World in Seafood Science and Technology / Torger Børresen
2	Effects of Packaging Method on Salt-Cured Cod Yield and Quality During Storage / Grete Hansen Aas and others
3	Low-Dose X-Ray Treatment of FreshChannel Catfish Fillets Does Not Affect Color, Texture, or Oxidation / Christina E. Collins and others
4	Comparison of Lactic Acid Bacteria Fermentation with Acid Treatments for Chitosan Production from Shrimp Waste / Sureerat Phuvasate, Yi-Cheng Su
5	Antioxidant Activity of Hydrolysates and Peptide Fractions of Nemipterus japonicus and Exocoetus volitans Muscle / Shabeena Yousuf Naqash & R. A. Nazeer
6	Quality Characteristics of High Pressure- Induced Hake (Merluccius capensis) Protein Gels with and without MTGase / Carlos L. Cardoso and others
7	The Fish Industry—Toward Supply Chain Modeling / Toke Koldborg Jensen and others
8	Prediction of the Weight of Aquacultured Rainbow Trout (Oncorhynchus mykiss) by Image Analysis / Bahar Gümüş, Murat O. Balaban
9	Textural and Sensory Properties of Fish Sausage from Rainbow Trout / Tolga Dincer, Sukran Cakli
10	Effect of Temperature on Quality- Related Changes in Cod (Gadus morhua) During Short- and Long-Term Frozen Storage / Maria G. Burgaard, Bo M. Jørgensen
11	The Effect of Liquid Smoking of Anchovy (Engraulis encrasicolus, L. 1758) Fillets on Sensory, Meat Yield, Polycyclic Aromatic Hydrocarbon (PAH) Content, and Chemical Changes / Zayde Alçiçek and others
12	Changes in the Chemical Characteristics of Gulbi, Salted and Dried Yellow Corvenia, During Drying at Different Temperatures / Hyun-Jung Gwak, Jong-Bang Eun
13	Proximate and Fatty Acid Compositions in Different Flesh Cuts of Cultured, Cultured Fasted, and Wild Pacific Bluefin Tuna (Thunnus orientalis) / Bimol C. Roy and others
14	Quantification of the Differences in Flesh Fatty Acid Components between Farmed and Wild Fish / James Sales
15	The Chemical and Sensory Quality of Smoked Sturgeon (Huso huso): A Case Study / Gülgün F. Ünal Şengör and others
16	Fishery Products—Quality, Safety and Authenticity / Keith W. Gates