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Journal of aquatic food product technology , Tập 20, Số 3, 2011
Mục lục:
STTNội dung
1Aquatic Foods Journal Value Proposition / David Green
2Considerations on the Use of Malachite Green in Aquaculture and Analytical Aspects of Determining the Residues in Fish: A Review / Juliana Campos Hashimoto and others
3Technological Effect and Nutritional Value of Dietary Antioxidant Fucus Fiber Added to Fish Mince / Maria Elena Diaz-Rubio and others
4Control of Lipid Oxidation and Texture Changes in Frozen Sardine Mince by Combined Use of Milk Protein Concentrate and Caffeic Acid / Sebnem Tolasa and others
5Preservation of Stuffed Mussels at 4°C in Modified Atmosphere Packaging / Şafak Ulusoy, Özkan Özden
6Optimization of Heat Processing of Farmed Atlantic Cod (Gadus morhua) Muscle with Respect to Cook Loss, Water Holding Capacity, Color, and Texture / D. Skipnes and others
7Fish Processing—Sustainability and New Opportunities. Edited by George M. Hall / Keith W. Gates