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Autor:
Kasprzyk, Anna1 (AUTHOR) anna.kasprzyk@up.lublin.pl
Publikováno v:
Animals (2076-2615). Oct2024, Vol. 14 Issue 19, p2763. 17p.
Autor:
S. Skeie, A. Vorre, E. Slinde, I.J. Hernar, H. Bergslien, S. Mortensen, Bjørn Tore Lunestad, R. Aaraas
Publikováno v:
Journal of Food Science. 69:S205-S210
Flat oysters, Ostrea edulis, were emersed and stored for 23 d in freshwater ice and cold stored without ice. A control group was maintained in running seawater. Death, histological changes, bacterial growth, and changes in sensory profile were measur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a0d2d4e8f79f5d5e8be4932c75f590a3
https://doi.org/10.1111/j.1365-2621.2004.tb11006.x
https://doi.org/10.1111/j.1365-2621.2004.tb11006.x
Publikováno v:
Journal of Muscle Foods. 14:265-280
The purpose of this study was to investigate muscle tension and shortening in relation to tenderness in beef M. longissimus. Initially, an intercalibration of six identical rigormeters using a polyacrylamide standard showed that the rigormeters gave
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f75b146e7b20c74848e1d0e2280195d9
https://doi.org/10.1111/j.1745-4573.2003.tb00706.x
https://doi.org/10.1111/j.1745-4573.2003.tb00706.x
Publikováno v:
Animal Feed Science and Technology. 105:135-148
Effects of dietary inclusion of dried lactic acid fermented wheat or barley whole meal flours (WMF) on chicken performance were studied. WMFs were fermented for 16 h at 30 ◦ Cb y aLactobacillus strain isolated from a Norwegian rye sourdough. Four d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::43d5122ee745bb4e2a979cd4d015f1f3
https://doi.org/10.1016/s0377-8401(03)00055-5
https://doi.org/10.1016/s0377-8401(03)00055-5
Publikováno v:
Journal of Food Science. 67:1462-1466
Shear force and rigor mortis were used to evaluate the post-mortem changes of muscle texture in Atlantic salmon (Salmo salar). The fish were either stunned with carbon dioxide (CO2), electricity, or percussion prior to slaughter. The pre-mortem stres
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e323efb289900bf1f7d955e4380d61f1
https://doi.org/10.1111/j.1365-2621.2002.tb10306.x
https://doi.org/10.1111/j.1365-2621.2002.tb10306.x
Publikováno v:
Animal Feed Science and Technology. 90:199-212
Wheat and barley whole meal flours (WMFs) were subjected to treatment by fermentation, autoclaving, and fermentation followed by autoclaving. The WMFs were analysed for chemical composition, formulated into wet diets (282 g kg −1 ) and fed to adult
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6276642c6712d415f0c9ddb1fcb869ce
https://doi.org/10.1016/s0377-8401(01)00222-x
https://doi.org/10.1016/s0377-8401(01)00222-x
Publikováno v:
Food Research International. 28:513-519
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::53b008f030a97414c2751eae13588cf6
https://doi.org/10.1016/0963-9969(95)00036-4
https://doi.org/10.1016/0963-9969(95)00036-4
Publikováno v:
Journal of Fish Diseases. 16:327-338
Vibrio anguillarum isolates were sampled from cod fry showing clinical signs of vibriosis at different cod farms along the western coast of Norway. Except for one isolate, all were shown to cause mortality in laboratory challenge experiments. Using b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b9e927efe9eef283f53d86f436b4373f
https://doi.org/10.1111/j.1365-2761.1993.tb00866.x
https://doi.org/10.1111/j.1365-2761.1993.tb00866.x
Autor:
A. Tangerås, E. Slinde
Publikováno v:
Fisheries Processing ISBN: 9781461374206
The salmonid aquaculture industry has grown fast from its start in the early 1970s, Norway being the main producer, accounting for around 70% of the world production of Atlantic salmon (Salmo salar) in 1989 (Figure 16.1). One of the outstanding featu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::09d43be44a929cc2e926fdfd7548f8a7
https://doi.org/10.1007/978-1-4615-5303-8_16
https://doi.org/10.1007/978-1-4615-5303-8_16
