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Handling stress and storage temperature affect meat quality of farmed-raised Atlantic Salmon (Salmo salar)
Handling stress and storage temperature affect meat quality of farmed-raised Atlantic Salmon (Salmo salar)
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Handling stress and storage temperature affect meat quality of farmed-raised Atlantic Salmon (Salmo salar)

Sigholt, T. (SINTEF Applied Chemistry, Aquaculture Centre, Trondheim, Norway.) ; Erikson, U ; Rustad, T ; Johansen, S ; Nordtvedt, T.S ; Seland, A

Journal of food science, 1997-07, Vol.62 (4), p.898-905 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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2
Fractional conversion for determining texture degradation kinetics of vegetables
Fractional conversion for determining texture degradation kinetics of vegetables
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Fractional conversion for determining texture degradation kinetics of vegetables

Rizvi, A.F. (Rutgers-The State University of New Jersey, Cook College, New Brunswick, NJ.) ; Tong, C.H

Journal of food science, 1997-01, Vol.62 (1), p.1-7 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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3
Analysis of visual quality attributes of white shrimp by machine vision
Analysis of visual quality attributes of white shrimp by machine vision
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Analysis of visual quality attributes of white shrimp by machine vision

Luzuriaga, D.A. (Univ. of Florida, Gainesville, FL.) ; Balaban, M.O ; Yeralan, S

Journal of food science, 1997-01, Vol.62 (1), p.113-118 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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4
Peel removal by high pressure steam from processing tomatoes with yellow shoulder disorder
Peel removal by high pressure steam from processing tomatoes with yellow shoulder disorder
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Peel removal by high pressure steam from processing tomatoes with yellow shoulder disorder

Corey, K.A ; Schlimme, D.V ; Frey, B.C

Journal of food science, , Vol.51 (2) [Periódico revisado por pares]

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5
Effect of preprocessing treatments on the firmness and quality characteristics of whole and sliced strawberries after freezing and thermal processing
Effect of preprocessing treatments on the firmness and quality characteristics of whole and sliced strawberries after freezing and thermal processing
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Effect of preprocessing treatments on the firmness and quality characteristics of whole and sliced strawberries after freezing and thermal processing

Main, G.L ; Morris, J.R ; Wehunt, E.J

Journal of food science, , Vol.51 (2) [Periódico revisado por pares]

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6
Edible coating effects on storage life and quality of tomatoes
Edible coating effects on storage life and quality of tomatoes
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Edible coating effects on storage life and quality of tomatoes

Park, H.J ; Chinnan, M.S ; Shewfelt, R.L

Journal of food science, 1994-05, Vol.59 (3), p.568-570 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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7
Physicochemical changes in prawns (Machrobrachium rosenbergii) subjected to multiple freeze-thaw cycles
Physicochemical changes in prawns (Machrobrachium rosenbergii) subjected to multiple freeze-thaw cycles
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Physicochemical changes in prawns (Machrobrachium rosenbergii) subjected to multiple freeze-thaw cycles

Srinivasan, S. (Univ. of Kentucky, Lexington, KY.) ; Xiong, Y.L ; Suzanne ; Blanchard, P ; Tidwell, J.H

Journal of food science, 1997-01, Vol.62 (1), p.123-127 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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8
Irradiated ground beef: sensory and quality changes during storage under various packaging conditions
Irradiated ground beef: sensory and quality changes during storage under various packaging conditions
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Irradiated ground beef: sensory and quality changes during storage under various packaging conditions

Murano, P.S. (Texas AandM Univ., College Station, TX.) ; Murano, E.A ; Olson, D.G

Journal of food science, 1998-05, Vol.63 (3), p.548-551 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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9
Starch and egg white influence on properties of bologna sausage as related to fat content
Starch and egg white influence on properties of bologna sausage as related to fat content
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Starch and egg white influence on properties of bologna sausage as related to fat content

Carballo, J. (Ciudad Universitaria, Madrid, Spain.) ; Barreto, G ; Jimenez Colmenero, F

Journal of food science, 1995-07, Vol.60 (4), p.673-677 [Periódico revisado por pares]

Chicago, IL: Institute of Food Technologists

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10
Quality assessment of sardines during storage by measurement of fluorescent compounds
Quality assessment of sardines during storage by measurement of fluorescent compounds
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Quality assessment of sardines during storage by measurement of fluorescent compounds

Aubourg, S.P. (CSIC, Spain.) ; Sotelo, C.G ; Gallardo, J.M

Journal of food science, 1997-03, Vol.62 (2), p.295-298 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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