Search Results

Physical and Oxidative Stabilization of Omega‐3 Fatty Acids in Surimi Gels

by Tolasa, Sebnem, Lee, Chong M., Cakli, Sukran
Published in Journal of Food Science (2010)

STABILITY of LIPIDS and OMEGA-3 FATTY ACIDS DURING FROZEN STORAGE of ATLANTIC SALMON 2

by POLVI, SHERILYN M., ACKMAN, ROBERT G., LALL, SANTOSH P., SAUNDERS, RICHARD L.
Published in Journal of Food Processing and Preservation (1991)

Wound healing grafts: Omega‐3 fatty acid lipid content differentiates the lipid profiles of acellular Atlantic cod skin from traditional dermal substitutes

by Kotronoulas, Aristotelis, Jónasdóttir, Hulda S., Sigurðardóttir, Rósa S., Halldórsson, Skarphéðinn, Haraldsson, Guðmundur G., Rolfsson, Óttar
Published in Journal of Tissue Engineering and Regenerative Medicine (2020)

Characteristics of Formed Atlantic Salmon Jerky

by Oberholtzer, Ashlan S., Dougherty, Michael P., Camire, Mary Ellen
Published in Journal of Food Science (2011)

Composition and Consumer Acceptability of a Novel Extrusion‐Cooked Salmon Snack

by Kong, J., Dougherty, M.P., Perkins, L.B., Camire, M.E.
Published in Journal of Food Science (2008)

Characterisation of processing wastes of Atlantic Salmon ( Salmo salar ) and Yellowtail Kingfish ( Seriola lalandi ) harvested in Australia

by He, Shan, Franco, Chris, Zhang, Wei
Published in International Journal of Food Science & Technology (2011)