Zobrazeno 1 - 10
of 15
pro vyhledávání: '"M. Panzardi"'
Publikováno v:
Italian Journal of Food Safety, Vol 1, Iss 7, Pp 40-44 (2013)
Since the presence of bluefin tuna (Thunnus thynnus) is limited to some fishing areas and the species undergoes a high fishing pressure the commercial answers to this situation might be the diversification of the commercial offer. The commercial valu
Externí odkaz:
https://doaj.org/article/560b81b2dd314cc7b7b5f047428ddf71
'LA COLATURA DI ALICI CETARESE': EVALUATION OF PHYSICO-CHEMICAL PARAMETERS DURING PRODUCTION PROCESS
Publikováno v:
Italian Journal of Food Safety, Vol 1, Iss 3, Pp 15-18 (2009)
The entire manufacturing process of colatura di alici di Cetara, a fish product derived from anchovies, was monitored. Physico-chemical characteristics, TVN and TMA content and fatty acid profile was determined from raw anchovies to colatura ready to
Externí odkaz:
https://doaj.org/article/e6f1f4813b17457b98db6d39fedb9bbd
Publikováno v:
Veterinary Research Communications. 33:245-247
Sensory evaluation and biogenic amine (BA) levels may be considered acceptable indicators to assess fish freshness (Òlafsdòttir et al. 1997). BA are markers of food spoilage (Huss 1995; Katicou et al. 2006) and play an important role in food safety
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ed040ab98ea47a242ef6f8b5d8a083c8
https://doi.org/10.1007/s11259-009-9292-6
https://doi.org/10.1007/s11259-009-9292-6
'LA COLATURA DI ALICI CETARESE': EVALUATION OF PHYSICO-CHEMICAL PARAMETERS DURING PRODUCTION PROCESS
Autor:
R. Mercogliano, Massimo D'Antonio, G. Colarusso, Raffaele Marrone, Lucia Vollano, M. Panzardi
Publikováno v:
Italian Journal of Food Safety, Vol 1, Iss 3, Pp 15-18 (2009)
The entire manufacturing process of colatura di alici di Cetara, a fish product derived from anchovies, was monitored. Physico-chemical characteristics, TVN and TMA content and fatty acid profile was determined from raw anchovies to colatura ready to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d589d16fa0deacfb2b3e2ea85992ee1b
http://hdl.handle.net/11588/642004
http://hdl.handle.net/11588/642004
