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Journal of aquatic food product technology , Tập 21, Số 3, 2012
Mục lục:
DòngNội dung
1Accelerators of Innovation and Discovery / David P. Green
2Effect of the Inclusion of Dried Tetraselmis suecica on Growth, Feed Utilization, and Fillet Composition of European Sea Bass Juveniles Fed Organic Diets / F. Tulli and others
3Meat Yield, Condition Index, and Biochemical Composition of Mussels (Mytilus galloprovincialis Lamarck, 1819) in Sinop, South of the Black Sea / Meryem Yeşim Çelik and others
4Effect of Modified Atmosphere Packaging on Quality and Shelf Life of Salted Bonito (Sarda sarda) / Emre Caglak, Sukran Cakli, Berna Kilinc
5Evaluation of Physicochemical and Sensory Properties of Sausages Made with Washed and Unwashed Mince from Nile Tilapia By-products / Paulo Roberto Campagnoli de Oliveira Filho and others
6Physical and Sensory Properties of Electrohydrodynamic (EHD) Dried Scallop Muscle / Ya-Xiang Bai and others
7Antioxidant Properties of Seven Cultivated and Natural Edible Seaweed Extracts from Taiwan / Hui-Chiu Lin, Wann-Sheng Tsai, Tsai-Hsin Chiu
8Antioxidant and Angiotensin-Converting Enzyme Inhibitory Activities of Protein Hydrolysates Prepared from Threadfin Bream (Nemipterus spp.) Surimi By-products / Penprabha Piyadhammaviboon and others
9Food Safety for the 21st Century: Managing HACCP and Food Safety Throughout the Global Supply Chain / Keith W. Gates