Add to ORKGThe present study aimed at providing a standard histological procedure to discriminate fresh and frozen-thawed Merluccius merluccius (European hake), selected as possible model of white meat fish species
European Commission Regulation (EU) 1276/2011 requires that fishery products intended for raw consum...
The thesis deals with the use of a dilatometer in studying some of the physico-chemical phenomena oc...
The quality of fish products is indispensably linked to the freshness of the raw material. Its evalu...
The present study aimed at providing a standard histological procedure to discriminate fresh and fr...
The present study aimed at setting up a standard operating histological procedure to discriminate f...
Freezing is one of the commonest methods applied for seafood shelf-life extension and long-term pres...
Fish species identification is important as the interest of consumers in sea-fish meat is increasing...
Histological and morphometrical investigations on dorsal skeletal muscles from fresh and frozen comm...
Fish and other seafood products have a limited shelf life due to favorable conditions for microbial ...
Fish and other seafood products have a limited shelf life due to favorable conditions for microbial ...
Fish muscle proteins undergo complex physicochemical changes during frozen storage which result in t...
The chemical composition and nutritional value of meat depends on its thermal state. It is known tha...
This study aimed to identify a protein marker that can differentiate between fresh skinless and froz...
The final quality of fish meat depends on the chemical and microbiological quality of fish at the ti...
International audienceThere is no comprehensive method for differentiating between fresh and frozen-...
European Commission Regulation (EU) 1276/2011 requires that fishery products intended for raw consum...
The thesis deals with the use of a dilatometer in studying some of the physico-chemical phenomena oc...
The quality of fish products is indispensably linked to the freshness of the raw material. Its evalu...
The present study aimed at providing a standard histological procedure to discriminate fresh and fr...
The present study aimed at setting up a standard operating histological procedure to discriminate f...
Freezing is one of the commonest methods applied for seafood shelf-life extension and long-term pres...
Fish species identification is important as the interest of consumers in sea-fish meat is increasing...
Histological and morphometrical investigations on dorsal skeletal muscles from fresh and frozen comm...
Fish and other seafood products have a limited shelf life due to favorable conditions for microbial ...
Fish and other seafood products have a limited shelf life due to favorable conditions for microbial ...
Fish muscle proteins undergo complex physicochemical changes during frozen storage which result in t...
The chemical composition and nutritional value of meat depends on its thermal state. It is known tha...
This study aimed to identify a protein marker that can differentiate between fresh skinless and froz...
The final quality of fish meat depends on the chemical and microbiological quality of fish at the ti...
International audienceThere is no comprehensive method for differentiating between fresh and frozen-...
European Commission Regulation (EU) 1276/2011 requires that fishery products intended for raw consum...
The thesis deals with the use of a dilatometer in studying some of the physico-chemical phenomena oc...
The quality of fish products is indispensably linked to the freshness of the raw material. Its evalu...