Zobrazeno 1 - 10
of 26
pro vyhledávání: '"H K, Davis"'
Autor:
H. K. Davis, D. M. Gibson
Publikováno v:
Principles of Modified-Atmosphere amd sous vide Product Packaging ISBN: 9780203742075
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1fe8e706d17c20d9996e407b9f5b4354
https://doi.org/10.1201/9780203742075-7
https://doi.org/10.1201/9780203742075-7
Publikováno v:
International Journal of Food Science & Technology. 19:1-10
Summary The application of readily available solid state gas sensors to the measurement of the trimethylamine and dimethylamine content of fish and fish products is described. The method provides data with an accuracy and precision which are adequate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::61d9c3efe45d16780217add30cdea353
https://doi.org/10.1111/j.1365-2621.1984.tb00321.x
https://doi.org/10.1111/j.1365-2621.1984.tb00321.x
Publikováno v:
International Journal of Food Science & Technology. 10:81-89
Summary Queen scallops were shucked and held as prepacked meats. Some of the prepacked meats were frozen and held frozen together with some shell on queens. At various times of storage, organoleptic descriptions of the meats were given along with det
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1e42cb4f6c7dc36d991a9ac7cd3c80c4
https://doi.org/10.1111/j.1365-2621.1975.tb00009.x
https://doi.org/10.1111/j.1365-2621.1975.tb00009.x
Publikováno v:
International Journal of Food Science & Technology. 9:381-390
Summary A number of bacterial, organoleptic and chemical evaluations were made on iced queen scallops in shell over 14 days total. The spoilage flora, qualitative and quantitative, is described. Organoleptic descriptions are given along with determin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::055254a7148ca47c628e41352f9d94d0
https://doi.org/10.1111/j.1365-2621.1974.tb01784.x
https://doi.org/10.1111/j.1365-2621.1974.tb01784.x
Autor:
H. K. Davis
Publikováno v:
Water Science and Technology. 31:23-28
Fish in the vicinity of large oil spills acquire characteristic flavour taints but little is known about their subsequent depuration. In this study, trout were exposed to 3 different tainting treatments with diesel fuel, then transferred to clean wat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1961b1d1b2430d20d66cf937183ed8d3
https://doi.org/10.2166/wst.1995.0392
https://doi.org/10.2166/wst.1995.0392
Publikováno v:
Water Science and Technology. 25:11-18
Rainbow trout (Salmo gairdnen) were kept in fresh water tanks for 24 h and exposed to one of seven concentrations of diesel, using a flow-through system with used water discharged to waste. The concentrations ranged from 0.0087 to 0.87 mg.l−1 (0.01
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5673cf75b4ace59c5afa6e7777cad707
https://doi.org/10.2166/wst.1992.0029
https://doi.org/10.2166/wst.1992.0029
Autor:
H. K. Davis
Publikováno v:
Principles and Applications of Modified Atmosphere Packaging of Foods ISBN: 9780834216822
Most fish are caught from the wild in nets or with lines of baited hooks. Some die before being hauled from the water, some suffer physical damage and, farmed or wild, all are inevitably stressed before death. These, and other differences owing to bi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::23afea6c8fb9c2f7ffc56a349b2f841e
https://doi.org/10.1007/978-1-4615-6097-5_9
https://doi.org/10.1007/978-1-4615-6097-5_9
Autor:
H. K. Davis
Publikováno v:
Principles and Applications of Modified Atmosphere Packaging of Foods ISBN: 9781475762549
Most fish are caught from the wild in nets or with lines of baited hooks. Some die before being hauled from the water, some suffer physical damage and, farmed or wild, all are inevitably stressed before death. These, and other differences owing to bi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0383fa232ebe87af8f892dc0e760b553
https://doi.org/10.1007/978-1-4757-6252-5_9
https://doi.org/10.1007/978-1-4757-6252-5_9
Autor:
H. K. Davis
Publikováno v:
Principles and Applications of Modified Atmosphere Packaging of Foods ISBN: 9781461358923
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dcd354d8c900e434b272d32067e63cb4
https://doi.org/10.1007/978-1-4615-2137-2_9
https://doi.org/10.1007/978-1-4615-2137-2_9
Autor:
H K, Davis
Publikováno v:
Texas medicine. 72(9)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::cbb24c5c598c40ef58a8cf626bcebdb5
https://pubmed.ncbi.nlm.nih.gov/968775
https://pubmed.ncbi.nlm.nih.gov/968775