Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Nguyen, Khac Bat"'
Autor:
Bui Thi Thu Hien, Diem Thi Pham, Lan Phuong Vu, Phuong Hoa Dao, Pham Van Tuyen, Nguyen Viet Nghia, Nguyen Khac Bat
Publikováno v:
Foods and Raw Materials, Vol 11, Iss 2, Pp 355-365 (2023)
The Quality Index Method (QIM) provides a quick and accurate quality assessment. It makes it possible to calculate preserving time and establish the freshness of sea food. This article introduces a quality assessment program based on the QIM scheme a
Externí odkaz:
https://doaj.org/article/1719419e2bd44872b848db2e28cb01a8
Autor:
Bui Thi Thu Hien, Pham Thi Diem, Le Anh Tung, Tran Thi Huong, Nguyen Huu Hoang, Nguyen Khac Bat, Nguyen Viet Nghia
Publikováno v:
Foods and Raw Materials, Vol 10, Iss 1, Pp 19-26 (2022)
Introduction. The fisheries industry generates large amounts of fish by-products. Their utilization is one of the relative tasks for fish manufacturers. Hydrolysate from fish by-products is regarded as a valuable bioactive protein source for feed pro
Externí odkaz:
https://doaj.org/article/30f25b7a504343a6bd2dac3b0cb19868
A quality index method for squid Uroteuthis (Photololigo) chinensis L. (Gray, 1849) preserved on ice
Autor:
Bui Thi Thu Hien, Diem Thi Pham, Pham Van Tuyen, Hoang-Dung Tran, Thanh Van Nguyen, An Van Dang, Tung Anh Le, Nguyen Khac Bat, Nguyen Viet Nghia, Minh Tu Thi Nguyen
Publikováno v:
Foods and Raw Materials, Vol 8, Iss 2, Pp 216-222 (2020)
Uroteuthis (Photololigo) chinensis L. is one of the most popular kind of seafood that accounts for about 20% of all cephalopod species caught in Vietnam. This study was aimed at developing a quality index method (QIM) scheme to assess the quality and
Externí odkaz:
https://doaj.org/article/1500014380ae405fb26c870feb18b6e4
Autor:
Bui Thi Thu Hien, Diem Thi Pham, Lan Phuong Vu, Phuong Hoa Dao, Pham Van Tuyen, Nguyen Viet Nghia, Nguyen Khac Bat
Publikováno v:
Foods and Raw Materials. :355-365
The Quality Index Method (QIM) provides a quick and accurate quality assessment. It makes it possible to calculate preserving time and establish the freshness of sea food. This article introduces a quality assessment program based on the QIM scheme a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4a020bcb2db66fc1934a3f0736d01838
https://doi.org/10.21603/2308-4057-2023-2-577
https://doi.org/10.21603/2308-4057-2023-2-577
Autor:
Bui Thi Thu Hien, Pham Thi Diem, Vu Xuan Son, Nguyen Viet Nghia, Tran Nhat Anh, Dang Nhat Minh, Bui Xuan Dong, Hoang-Dung Tran, Le Danh Tuyen, Vu Thi Thu Hien, Nguyen Khac Bat
Publikováno v:
Biosciences Biotechnology Research Asia. 17:373-383
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1f2f7ffb22054a035d6445357ef9e5a2
https://doi.org/10.13005/bbra/2840
https://doi.org/10.13005/bbra/2840
Autor:
Jørgensen, Lis Lindal, Arvanitidis, Christos, Birchenough, Silvana N. R., Clark, Malcolm R., Silva Cruz, Igor Cristino, Cunha, Marina, Deidun, Alan, Gobin, Judith, Hossain, Maruf, Jesus, Ana C.M. De, Mifsud, Carmen Rita, Nguyen, Khac Bat, Park, Chul, Przeslawski, Rachel, Rice, Jake, Schepers, Lennert, Snelgrove, Paul, Strelkova, Natalia, Vandepitte, Leen
The present subchapter focuses on benthic shrimps, worms, gastropods, bivalves and other invertebrates living on or in the sea floor that are important food sources for fishes, marine mammals, seabirds and humans, as well as invertebrate species that
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3549::f63ffb55f7810c93261557ca89ac55c7
https://www.um.edu.mt/library/oar/handle/123456789/77022
https://www.um.edu.mt/library/oar/handle/123456789/77022
Autor:
Van Tran, Huong1 (AUTHOR), Carve, Megan2 (AUTHOR), Dong, Dung Thi1 (AUTHOR), Dinh, Khuong V.3,4 (AUTHOR), Nguyen Khac, Bat1 (AUTHOR) nkbat@rimf.org.vn
Publikováno v:
Aquatic Conservation. Sep2022, Vol. 32 Issue 9, p1471-1489. 19p.
Autor:
Nguyen Khac Bat, Mai Cong Nhuan
Publikováno v:
Tạp chí Khoa học và Công nghệ Biển. 17
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0bfab92dd474f0c572dce88b74982faa
https://doi.org/10.15625/1859-3097/17/2/8052
https://doi.org/10.15625/1859-3097/17/2/8052