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Factors Controlling the Deterioration of the Spiny Dogfish Squalus acanthias, during iced storage

by BILINSKI, E., JONAS, R. E. E., PETERS, M. D.
Published in Journal of Food Science (1983)

Comparison of Pond‐Raised and Wild Red Drum (Sciaenopsocellatus) with Respect to Proximate Composition, Fatty Acid Profiles, and Sensory Evaluations

by JAHNCKE, MICHAEL, HALE, MALCOLM B., GOOCH, JANET A., HOPKINS, J. STEPHEN
Published in Journal of Food Science (1988)

Salt‐Induced, Low‐Temperature Setting of Antarctic Fish Muscle Proteins

by TORLEY, P.J., INGRAM, J., YOUNG, O.A., MEYER‐ROCHOW, V.B.
Published in Journal of Food Science (1991)

Enzymatically Modified Beef Tallow as a Substitute for Cocoa Butter

by Osborn, H.T., Akoh, C.C.
Published in Journal of Food Science (2002)

Nonvolatile Acids in the Juice of Crowberry, Empetrum nigrum coll.

by KALLIO, H., MARKELA, E.
Published in Journal of Food Science (1982)

ASYMMETRY IN FREEZE‐DRYING

by ZARKARIAN, J. ALEKSONIS, KING, C. JUDSON
Published in Journal of Food Science (1978)

OPTIMAL MODES OF OPERATION FOR MICROWAVE FREEZE DRYING OF FOOD

by ANG, T. K., FORD, J. D., PEI, D. C. T.
Published in Journal of Food Science (1978)

Effect of κ‐carrageenan on the physicochemical and structural characteristics of ready‐to‐eat Antarctic Krill surimi gel

by Chen, Jiawen, Hu, Yadong, Gao, Pei, Jiang, Qixing, Yu, Peipei, Yang, Fang, Pan, Mingxuan, Zhou, Xinghu, Xia, Wenshui
Published in International Journal of Food Science & Technology (2024)

Chemical and Histological Characterization of Raw Muscle from Soft and Hard Crabs of Snow Crab Chionoecetes opilio

by Mizuta, S., Kobayashi, Y., Yoshinaka, R.
Published in Journal of Food Science (2001)

Effect of High‐Pressure Processing on Vibrio parahaemolyticus Strains in Pure Culture and Pacific Oysters

by Calik, H., Morrissey, M.T., Reno, P.W., An, H.
Published in Journal of Food Science (2002)

Frozen Storage of Unwashed Cod (Gadus morhua) Frame Mince with and without Kidney Tissue

by JAHNCKE, M.ICHAEL, BAKER, R.OBERT C., REGENSTEIN, J.OE M.
Published in Journal of Food Science (1992)

The preparation and assessment of spun fibres from fish proteins using a wet spinning process

by MACKIE, I. M., THOMSON, B. W.
Published in International Journal of Food Science & Technology (1982)

Visible/Near‐Infrared Spectroscopy: A New Tool for the Evaluation of Fish Freshness?

by Nilsen, H., Esaiassen, M., Heia, K., Sigernes, F.
Published in Journal of Food Science (2002)

Decrease in the cold store flavour developed by frozen fillets of starved cod ( Gadus morhua L.)

by ROSS, DEREK A., LOVE, R. MALCOLM
Published in International Journal of Food Science & Technology (1979)

Effects of Phosphate on Yield, Quality, and Water‐Holding Capacity in the Processing of Salted Cod ( Gadus morhua)

by Thorarinsdottir, K.A., Arason, S., Bogason, S.G., Kristbergsson, K.
Published in Journal of Food Science (2001)

Proteolytic Activity in Muscle from Atlantic Salmon ( Salmo salar)

by STOKNES, IREN, RUSTAD, TURID
Published in Journal of Food Science (1995)

Characteristics of Color in Raw, Baked and Smoked Wild and Pen‐Reared Atlantic Salmon

by SKREDE, GRETE, STOREBAKKEN, TROND
Published in Journal of Food Science (1986)

Cholesterol and Fatty Acids in Several Species of Shrimp

by KRZYNOWEK, JUDITH, PANUNZIO, LAURIE J.
Published in Journal of Food Science (1989)

Linear Heating Rate Affects Gelation of Alaska Pollock and Pacific Whiting Surimi

by YONGSAWATDIGUL, JIRAWAT, PARK, JAE W.
Published in Journal of Food Science (1996)

Effect of Freezing and Frozen Storage of Alaska Pollock on the Chemical and Gel‐Forming Properties of Surimi

by SCOTT, D.N., PORTER, R.W., KUDO, G., MILLER, R., KOURY, B.
Published in Journal of Food Science (1988)