Thư Viện trường Đại Học Nha Trang

Journal of aquatic food product technology , Tập 20, Số 2, 2011

Mục lục:

Dòng	Nội dung
1	Global Diversity of Aquatic Food Products / Torger Børresen
2	Marinade Composition and Vacuum Effects on Liquid Uptake and Retention in Tumbled Fish Portions / R. Lombard, T. Lanier
3	Quality Indices of Squid (Photololigo duvaucelii) and Cuttlefish (Sepia aculeata) Stored in Ice / Adisara Tantasuttikul, Soottawat Benjakul, Kongkarn Kijroongrojana
4	Optimization of Protein Recovery During Hydrolysis of Yellowfin Tuna (Thunnus albacares) Visceral Proteins / Mahmoudreza Ovissipour and others
5	Proximate, Fatty Acid, and Amino Acid Compositions of Fish Muscle and Egg Tissue of Hilsa (Tenualosa) ilisha / Moumita Pal, Tapas Mukhopadhyay, Santinath Ghosh
6	Lipid Oxidation and Omega-3 Fatty Acid Retention in Salmon and Mackerel Nuggets During Frozen Storage / Sebnem Tolasa, Chong M. Lee & Sukran Calki
7	Nutritional and Chemical Composition of By-Product Fractions Produced from Wet Reduction of Individual Red Salmon (Oncorhynchus nerka) Heads and Viscera / Ted H. Wu and others
8	Effects of Brief Summer or Winter Fasting on the Muscle Quality of Cultured Pacific Bluefin Tuna (Thunnus orientalis) / Yasuyoshi Miyake and others
9	Antioxidant Activity of Protein Isolate Obtained by the pH Shift Technique from Hydrolyzed and Unhydrolyzed Shrimp Processing Discards / Meenata Khumallambam and others
10	Optimization of Hydrolysis Conditions for the Production of the Angiotensin- I Converting Enzyme Inhibitory Peptides from Sea Cucumber Collagen Hydrolysates / Zun-Ying Liu and others
11	Seasonal Variations in Proximate and Fatty Acid Composition of Viscera of Sardinella aurita, Sarpa salpa, and Sepia officinalis from Tunisia / Mohamed Kacem and others
12	Use of Hydrolysates from Silver Carp (Hypophthalmichthys molitrix) Head as Peptone for Vibrio anguillarum and Optimization Using Response Surface Method (RSM) / Reza Safari and others
13	Handbook of Seafood and Seafood Products Analysis / Keith W. Gates