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1by Aydın, İlhan, Terzi, Yahya, Polat, Hamza, Küçük, Ercan, Öztürk, Rafet ÇağrıGet access
Published in Aquaculture (2022)
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2by Thanongsak Thanuthong, David Francis, Shyamalie Sendadheera, Paul Jones, Giovanni Turchini“... by reducing the initial fat content of fish fillets, by means of a period of food deprivation. Two groups...”
Published 2012
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3“... for end consumer (as fish fillets than can be easily marketed and consumed....”
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4“... for end consumer (as fish fillets than can be easily marketed and consumed. Peer Reviewed...”
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5“... for end consumer (as fish fillets than can be easily marketed and consumed. Peer Reviewed...”
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6by Martin-Rodriguez, Fernando, Isasi-de-Vicente, Fernando, Fernandez-Barciela, Monica“... presentation for end consumer (as fish fillets than can be easily marketed and consumed). Comment: 5 pages, 11...”
Published 2022
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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 Kulawik P., Migdal W., Tkaczewska J., Özogul F.“... the possible impact of negative media image of these fish fillets on the sensory expectations of the consumers...”
Published in International Journal of Food Properties (2016)
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9by Valcarcel, Jesus, Fraguas, Javier, Hermida-Merino, Carolina, Hermida-Merino, Daniel, Piñeiro, Manuel M., Vázquez, José Antonio“...Rising trends in fish filleting are increasing the amount of processing by-products, such as skins...”
Published in Marine Drugs (2021)
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10by Jesus Valcarcel, Javier Fraguas, Carolina Hermida-Merino, Daniel Hermida-Merino, Manuel M. Piñeiro, José Antonio Vázquez“...Rising trends in fish filleting are increasing the amount of processing by-products, such as skins...”
Published in Marine Drugs (2021)
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11by Jesus Valcarcel, Javier Fraguas, Carolina Hermida-Merino, Daniel Hermida-Merino, Manuel M. Piñeiro, José Antonio Vázquez“...Rising trends in fish filleting are increasing the amount of processing by-products, such as skins...”
Published in Marine Drugs (2021)
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12by Jesus Valcarcel, Javier Fraguas, Carolina Hermida-Merino, Daniel Hermida-Merino, Manuel M. Piñeiro, José Antonio Vázquez“...Rising trends in fish filleting are increasing the amount of processing by-products, such as skins...”
Published in Marine Drugs (2021)
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13by Valcarcel, Jesús, Fraguas, Javier, Hermida Merino, Carolina, Hermida Merino, Daniel, Martínez Piñeiro, Manuel, Vázquez, José Antonio“...Rising trends in fish filleting are increasing the amount of processing by-products, such as skins...”
Published in Marine Drugs (2021)
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14by Valcarcel, Jesús, Fraguas, Javier, Hermida Merino, Carolina, Hermida Merino, Daniel, Martínez Piñeiro, Manuel, Vázquez, José Antonio“...Rising trends in fish filleting are increasing the amount of processing by-products, such as skins...”
Published in Marine Drugs (2021)
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15by Valcárcel Barros, Jesús, Fraguas, Javier, Hermida-Merino, Carolina, Hermida-Merino, Daniel, Piñeiro, Manuel M., Vázquez, José Antonio“... Commons Attribution License Rising trends in fish filleting are increasing the amount of processing...”
Published in Marine Drugs (2021)
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16by Blanco, Sonia Lucía, Sobrado, Cristina, Porro, Corina, Cabaleiro, Santiago, González, José Carlos, Vieites, Juan Manuel“... permitted levels set by EC. Levels of toxic compounds in feeding stuff are reflected in fish fillets...”
Published in Food Additives and Contaminants (2007)
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17Published in Food Additives and Contaminants (2011)“... by EC. Levels of toxic compounds in feeding stuff are reflected in fish fillets; predominant isomers...”
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