Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Thomas E. Rippen"'
Autor:
Thomas E. Rippen, Denise Skonberg
Publikováno v:
The Seafood Industry. :249-260
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::50c8781024e9a36577c31ff2dd3cb44e
https://doi.org/10.1002/9781118229491.ch19
https://doi.org/10.1002/9781118229491.ch19
Autor:
Denise Skonberg, Thomas E. Rippen
Publikováno v:
The Seafood Industry. :161-171
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7b70c1943c3fb8a32e4ce7dc22aadec7
https://doi.org/10.1002/9781118229491.ch14
https://doi.org/10.1002/9781118229491.ch14
Publikováno v:
Journal of Food Protection. 68:360-365
Five methods for producing picked crab meat from cooked blue crab (Callinectes sapidus) were evaluated for internal food temperatures and bacterial numbers at various process points. Whole shell-on crabs, crab cores ("backed" crabs with carapace remo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::df3c292d68043d38bd8520d9ef5a6023
https://doi.org/10.4315/0362-028x-68.2.360
https://doi.org/10.4315/0362-028x-68.2.360
Publikováno v:
Journal of Muscle Foods. 7:73-92
Sea scallop adductor muscles were used to evaluate six scallop processing methods with regards to changes in moisture content, nutritional equivalency, and total plate counts. Sodium tripolyphosphate (STP) reduced the rate of moisture incorporation,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c88ad66c3108876891b3fb9d455abb28
https://doi.org/10.1111/j.1745-4573.1996.tb00588.x
https://doi.org/10.1111/j.1745-4573.1996.tb00588.x
Publikováno v:
Microbiology of Marine Food Products ISBN: 9781461367512
Moderate temperature thermal processing is used to extend the refrigerated shelf life of certain prepackaged seafoods. The relatively mild heating conditions results in color, texture, and flavor characteristics that are similar to those of “fresh
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bd142096f29a413ef917bf2f38e0e948
https://doi.org/10.1007/978-1-4615-3926-1_14
https://doi.org/10.1007/978-1-4615-3926-1_14
Autor:
Thomas E. Rippen
Publikováno v:
The Seafood Industry ISBN: 9781461358466
The Seafood Industry: Species, Products, Processing, and Safety, Second Edition
The Seafood Industry: Species, Products, Processing, and Safety, Second Edition
Fresh seafood’s profit potential is substantial because of relatively large margins and increased consumer concern for the nutritional quality of meat. However, this potential can be realized only if consumers are confident about receiving consiste
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ef1175e32cbfe228c683f0af7c406bde
https://doi.org/10.1007/978-1-4615-2041-2_14
https://doi.org/10.1007/978-1-4615-2041-2_14
Autor:
Thomas E. Rippen
Publikováno v:
The Seafood Industry ISBN: 9781461358466
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6250064be4149fba7e89930730d99a1d
https://doi.org/10.1007/978-1-4615-2041-2_11
https://doi.org/10.1007/978-1-4615-2041-2_11
Publikováno v:
Journal of Food Science. 53:288-289
Determination of salt in oysters by direct titration of the chloride ion, using 0.171N silver nitrate and dichlorofluorescein as an indicator, was compared to the AOAC back titration procedure. The direct titration method was easier to perform and fa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4d1c9c05d3e768fc38986350daba3021
https://doi.org/10.1111/j.1365-2621.1988.tb10234.x
https://doi.org/10.1111/j.1365-2621.1988.tb10234.x