Thư Viện trường Đại Học Nha Trang

Journal of aquatic food product technology , Tập 20, Số 1, 2011

Mục lục:

Dòng	Nội dung
1	Genetically Modified Salmon Nears US FDA Approval as Food / David Green
2	Psychophysics and the Sensory Assessment of Fish / Peter Howgate
3	Response to “Psychophysics and the Sensory Assessment of Fish” / H. Allan Bremner
4	Response to “Psychophysics and the Sensory Assessment of Fish” / Joop Luten
5	Effect of Protease Treatment on Oil Extractability of Carotenoids from Shrimp Waste / Nakkarike Manjabhat Sachindra, & Namadev Subbanna Mahendrakar
6	Application of Native Lactic Acid Bacteria (LAB) for Fermentative Recovery of Lipids and Proteins from Fish Processing Wastes: Bioactivities of Fermentation Products / Amit Kumar Rai and others
7	Determination of Volume of Alaska Pollock (Theragra chalcogramma) by Image Analysis / Murat O. Balaban and others
8	Effect of Frozen Storage Temperature on Quality-Related Changes in Rainbow Trout (Oncorhynchus mykiss) / Maria G. Burgaard, Bo M. Jørgensen
9	Fatty Acid Composition of Muscle, Liver, and Adipose Tissue of Freshwater Fish from Lake Victoria, Uganda / Justus Masa and others
10	Preliminary Characterization of Carrageenan from the Red Seaweed Halymenia floresii / Y. Freile-Pelegrín, J. A. Azamar, D. Robledo
11	Synergic Effects of Light Salting, Vacuum Packaging, and Onion Extract on the Quality Retention of Refrigerated Rainbow Trout (Oncorhynchus mykiss) Fillets / Bahareh Shabanpour, Mehdi Zolfaghari
12	Proximate Composition, Cholesterol, and Fatty Acid Content of Brown Shrimp (Crangon crangon L. 1758) from Sinop Region, Black Sea / Hülya Turan, Yalçin Kaya, M. Emin Erdem
13	Rapid Detection and Characterization of Foodborne Pathogens by Molecular Techniques / Keith W. Gates