Zobrazeno 1 - 5
of 5
pro vyhledávání: '"William F. A. Horner"'
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
Frozen sprats (Sprattus sprattus sprattus) were thawed and separated into three lots: two lots were wrapped and kept chilled in a refrigerator at 4C, one wrapped in aluminum foil (AF), the other in cling film (CF) and a third lot left unpackaged and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1adf5617b4d7fbfad0399513a51a4ea3
https://doi.org/10.1111/j.1745-4557.2002.tb01003.x
https://doi.org/10.1111/j.1745-4557.2002.tb01003.x
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
Biochemical and sensory measures of quality for frozen king scallops which had been thawed and stored in melting ice were compared with those for samples wrapped in aluminium foil and cling film and then stored in a refrigerator at 4°C.Significant d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e510b9fcf37eb7e1039a5060a641a445
https://doi.org/10.1007/s002170100342
https://doi.org/10.1007/s002170100342
Publikováno v:
Journal of the Science of Food and Agriculture. 60:509-514
The tortilla flour market is expanding but present industrial production is lagging behind in the use of modern technologies to increase production and cut costs due to the maize steeping and drying operations. A process using a single-screw cook-ext
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bbb6842717700f51dfcb32a204e10036
https://doi.org/10.1002/jsfa.2740600417
https://doi.org/10.1002/jsfa.2740600417
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
Flesh concentration of Trimethylamine Oxide-Nitrogen (TMAO-N), Trimethylamine-Nitrogen (TMA-N) and Total Volatile Base Nitrogen (TVB-N) are the most studied parameters used as indices of spoilage in fish and fishery products. In the present work, the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2ede8f41bb34603895e93f2c32745353
http://hdl.handle.net/10261/87539
http://hdl.handle.net/10261/87539
Autor:
William F. A. Horner, C. Ruiz-Capillas
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
There are many chemical, microbiological and sensory indices of fish quality. Of the chemical indices, TMA-N and TVB-N are probably the most used in connection with remaining shelf-life determination. This paper reports on a study of modifications to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::80c9ecfce792a42fe51425d7053131cd
http://hdl.handle.net/10261/89168
http://hdl.handle.net/10261/89168