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Journal of aquatic food product technology , Tập 20, Số 4, 2011
Mục lục:
DòngNội dung
1Reflecting on the Recent Publisher's Report / Allan Bremner
2Instrumental Textural Changes in Raw White Shrimp During Iced Storage / N. Nunak, G. Schleining
3Convective Drying Kinetics and Physical Properties of Silver Carp (Hypophthalmichthys molitrix) Fillets / Yingqiang Wang, Min Zhang, Arun S. Mujumdar
4A Review on Fish Lipid: Composition and Changes During Cooking Methods / Y. Moradi and others
5Bleeding of Farmed Atlantic Cod: Residual Blood, Color, and Quality Attributes of Pre- and Postrigor Fillets as Affected by Perimortem Stress and Different Bleeding Methods / Hanne Digre and others
6The Effects of Season and Site of Catch on Morphometric Characteristics, Mineral Content, and Fatty Acids of Sardines (Sardina pilchardus) Caught on the Algerian Coast / Kaddour Bouderoua and others
7Environmental Effects on Seafood Availability, Safety, and Quality (Chemical & Functional Properties of Food Components). Edited by E. Grażyna Daczkowska-Kozon and Bonnie Sun Pan / Keith W. Gates