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2by Mastick, Natalie, Welicky, Rachel, Katla, Aspen, Odegaard, Bruce, Ng, Virginia, Wood, Chelsea L.Get access
Published in Ecology and Evolution (2024)
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3by Stormo, Svein Kristian, Skipnes, Dagbjørn, Sone, Izumi, Skuland, Aase, Heia, Karsten, Skåra, Torstein“... product. Since the surface of the fish fillet is the entry point of microbial contamination as well...”
Published in Journal of Food Process Engineering (2017)
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4by Ng, Wing‐Keong, Tocher, Douglas R., Bell, J. Gordon“... that the fish fillet fatty acid composition directly reflects that of the dietary oil used. Extrapolating from...”
Published in European Journal of Lipid Science and Technology (2007)
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5by Santigosa, Ester, Olsen, Rolf Erik, Madaro, Angelico, Trichet, Viviane Verlhac, Carr, Ian“... characteristics of raw fish fillets were similar among treatments, supporting a similar sensorial experience...”
Published in Journal of the World Aquaculture Society (2023)
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6by Alvarez, Rebeca Garcia, Karki, Pralav, Langleite, Ida Elise, Bakksjø, Ragna‐Johanne, Eichacker, Lutz Andreas, Furnes, Clemens“...‐linked casein, collagen and gelatin. The binding of fish fillets in the presence of recombinant AcTG‐1...”
Published in FEBS Open Bio (2020)
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7by LAVÉTY, J., AFOLABI, O. A., LOVE, R. M.“...Summary ‘Gaping’ is a phenomenon in which the connective tissues of fish fillets fail to hold...”
Published in International Journal of Food Science & Technology (1988)
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8by Heia, Karsten, Sivertsen, Agnar H., Stormo, Svein K., Elvevoll, Edel, Wold, Jens Petter, Nilsen, Heidi“... is 2 to 3 mm deeper than what can be found by manual inspection of fish fillets. The method...”
Published in Journal of Food Science (2007)
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9by Parrish, Christopher C, McLeod, Cathy A, Ackman, Robert G“... of the feeding trials, sensory evaluation of fish fillets by triangle test indicated no significant difference...”
Published in Journal of the Science of Food and Agriculture (1995)
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10by Secci, Giulia, Serra, Andrea, Concollato, Anna, Conte, Giuseppe, Mele, Marcello, Olsen, Rolf E, Parisi, Giuliana“... detrimental effect on the quality of fish fillets. © 2015 Society of Chemical Industry...”
Published in Journal of the Science of Food and Agriculture (2015)
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11by Fuentes‐Amaya, Luisa Fernanda, Munyard, Steve, Fernandez‐Piquer, Judith, Howieson, Janet“... microbiological limits for fish fillets. Although the sensory analyses showed a decrease in quality, none...”
Published in Food Science & Nutrition (2015)
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12by Steinsholm, Silje, Oterhals, Åge, Thoresen, Lars, Underhaug, Jarl, Kousoulaki, Katerina, Aspevik, Tone“...Abstract Enzymatic protein hydrolysates based on side stream materials from the fish‐filleting...”
Published in Journal of Food Science (2021)
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13by Kenny, David E., O'Hara, Todd M., Chen, Tai C., Lu, Zhiren, Tian, Xiao, Holick, Michael F.“...) among fish livers (Kruskal‐Wallis [H test]=8.25, df =4, P =0.08) and among fish fillets (H=7.80, df =4...”
Published in Zoo Biology (2004)
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