Zobrazeno 1 - 10
of 1 156
pro vyhledávání: '"salted fish"'
Autor:
Fitrinaldi1 fitrinaldimr@gmail.com
Publikováno v:
Journal of Syntax Literate. 2024, Vol. 9 Issue 11, p6129-6136. 8p.
Autor:
Ormanci, Hasan Basri1 basriormanci@yahoo.com, Arik Colakoglu, Fatma1
Publikováno v:
Journal of Food Processing & Preservation. Feb2017, Vol. 41 Issue 1, pn/a-N.PAG. 10p.
Autor:
Ursula Gonzales-Barron, Régis Pouillot, Taran Skjerdal, Elena Carrasco, Paula Teixeira, Matthew J. Stasiewicz, Akio Hasegawa, Juliana De Oliveira Mota, Laurent Guillier, Vasco Cadavez, Moez Sanaa
Publikováno v:
Foods, Vol 13, Iss 23, p 3831 (2024)
This study introduces a quantitative risk assessment (QRA) model aimed at evaluating the risk of invasive listeriosis linked to the consumption of ready-to-eat (RTE) smoked and gravad fish. The QRA model, based on published data, simulates the produc
Externí odkaz:
https://doaj.org/article/668837d037ed4476b23c3852d1dbc9e7
Publikováno v:
International Journal of Food Studies, Vol 13, Iss 1 (2024)
Snakehead fish (Chana striata) is one of the important protein sources among Indonesian people. However, the shelf life is short leading to limited use of fresh snakehead fish. This study aimed to analyse the effect of vacuum packaging and addition o
Externí odkaz:
https://doaj.org/article/d5137631abd2437e960923f03e9eee9e
Autor:
Alaa Eldin M.A. Morshdy, Ahmed E. Tharwat, Hassan Maarouf, Maha Moustafa, Wageh S. Darwish, Waleed R. El-Ghareeb, Abdullah F. Alsayeqh, Nafissa A. Mustafa
Publikováno v:
Open Veterinary Journal, Vol 13, Iss 12, Pp 1738-1743 (2023)
Background: In Egypt, salted fish is considered a typical processed fish, including salted sardine, salted mullet (feseikh), keeled mullet (sahlia), and herrings. High-quality protein, polyunsaturated fatty acids, vital amino acids, and trace mineral
Externí odkaz:
https://doaj.org/article/9dc040832de54e80bf55aee51d968828
Autor:
Abdel-Raouf, Abdel-Raouf B.1 Abdelraoufbarakat@yahoo.com, Abd El-Basit, Howiada M.1, Hegazy, M. I.1, Mahgoub, S. A.1
Publikováno v:
Zagazig Journal of Agricultural Research. 2017, Vol. 44 Issue 4, p1289-1302. 14p.
Publikováno v:
Foods, Vol 13, Iss 16, p 2565 (2024)
The flavor profile of fermented fish products is influenced by the complex interplay of microbial and enzymatic actions on the raw materials. This review summarizes the various factors contributing to the unique taste and aroma of these traditional f
Externí odkaz:
https://doaj.org/article/eaac4aaddc8b4f4d8b24add032677892
Autor:
Weingarten, Susan1 weingarten.susan@gmail.com
Publikováno v:
Mediterranean Historical Review. Jun2022, Vol. 37 Issue 1, p129-132. 4p.
Publikováno v:
Protek: Jurnal Ilmiah Teknik Elektro, Vol 10, Iss 2, Pp 102-106 (2023)
As a country that has many islands, our country also has a lot of sea qhich means it also produces a lot of fish, but fish quickly rot if left alone without a preservation process. One of the preservation process.One of the preservation processes can
Externí odkaz:
https://doaj.org/article/a36af855261441e792145aed59af9cd0
Publikováno v:
Land, Vol 13, Iss 5, p 643 (2024)
Livelihood loss and lower income because of peatland mismanagement are crucial issues that must be resolved in peatland areas. Although many studies have assessed farmers’ livelihoods and income enhancement, progress in addressing these problems re
Externí odkaz:
https://doaj.org/article/39ac45bd14e3469ab8dc374a8ecc19d5