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Half-dried fish with improved properties

by E. V. Lyzhin, V. A. Grohovskiy, M. A. Ershov, S. Y. Dubrovin, S. S. Dubrovina
Published in Proceedings of the Voronezh State University of Engineering Technologies (2021)
“...A study of consumer preferences for dried and half-dried fish products among respondents regularly...”

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2

Characterization of Volatile Compounds in a Fermented and Dried Fish Product during Cold Storage

by Nordvi, B., Langsrud, Ø., Egelandsdal, B., Slinde, E., Vogt, G., Gutierrez, M., Olsen, E.
Published in Journal of Food Science (2007)
“... to produce a sliceable, fermented, and dried fish product rich in omega‐3 polyunsaturated fatty acids (PUFA...”

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3

Effect of dietary inclusion of dried Tetraselmis suecica on growth, feed utilisation and fillet composition of European sea bass juveniles.

by TULLI, Francesca, TIBALDI, Emilio, Chinizitelli G, Giorgi G, Poli BM, Tredici M.
Published 2010
“.... T. suecica was incorporated to replace 10% (TETRA10) and 20% (TETRA20) protein supplied as dried fish...”

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Conference Object
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4

Acute and Chronic Oral Toxicity of Chlorinated Dibenzofurans to Salmonid Fishes by V. Zitko, * Di. Wildish,* 0. Hutzinger,t and

by P. M. K. Choit
Published 1973
“...A median mortality of 120 ± 30 days occurred among juvenile Atlantic salmon (Salmo salar), fed dry...”

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Hydroxyapatite Synthesis from Fish Bones: Atlantic Salmon (Salmon Salar)

by B Komur, E Altun, M O Aydogdu, D Bilgiç, H Gokce, N Ekren, S Salman, A T Inan, F N Oktar, O Gunduz, Dr Adnan
“... with demineralized water very neatly. Dry fish bones were calcinated at 850 • C for 4 hours. The obtained...”

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