Add to ORKGPresented in the paper is the standard procedure in the measurement of pH in the fresh fish meat. Specifically, the procedures in sampling and sample preparation, apparatus and reagents required, and the analytical procedures are presented
The accuracy of portable pH meters and the nitrazine yellow method was compared with the reference m...
Presented in the paper is the determination of trimethylamine oxide (TMAO-N), trimethylamine (TMA-N)...
For the past few years, food safety incidents often occur as a result of food poisoning from various...
Presented in the paper is the standard procedure to a rapid method to assess the gel-forming ability...
Presented in the paper is the standard procedure in measuring K value in fish meat by means of the f...
Presented in the paper is the standard procedure fish protein extractability and its determination. ...
Freshness of fish in most markets was found to be the significant quality parameter. The state of fi...
The pH of 80 beef and 120 pork muscles was determined electrometrically using different electrode sy...
The pH value is a fundamental datum to be monitored during marination. A method is proposed for calc...
The aim of this study was to compare the diagnostic values of two methods in pork meat quality evalu...
WOS: 000087610600002This study was carried out to determine the freshness and chemical composition o...
The pH of fish muscle is an important index for quality assessment, but the traditional methods usin...
Presented in the paper is the standard procedure in the determination of K value which is an index t...
This study was carried out to determine the freshness and chemical composition of scad stored at +2C...
Presented in the paper is the standard procedure in the determination of moisture in meat. Specifica...
The accuracy of portable pH meters and the nitrazine yellow method was compared with the reference m...
Presented in the paper is the determination of trimethylamine oxide (TMAO-N), trimethylamine (TMA-N)...
For the past few years, food safety incidents often occur as a result of food poisoning from various...
Presented in the paper is the standard procedure to a rapid method to assess the gel-forming ability...
Presented in the paper is the standard procedure in measuring K value in fish meat by means of the f...
Presented in the paper is the standard procedure fish protein extractability and its determination. ...
Freshness of fish in most markets was found to be the significant quality parameter. The state of fi...
The pH of 80 beef and 120 pork muscles was determined electrometrically using different electrode sy...
The pH value is a fundamental datum to be monitored during marination. A method is proposed for calc...
The aim of this study was to compare the diagnostic values of two methods in pork meat quality evalu...
WOS: 000087610600002This study was carried out to determine the freshness and chemical composition o...
The pH of fish muscle is an important index for quality assessment, but the traditional methods usin...
Presented in the paper is the standard procedure in the determination of K value which is an index t...
This study was carried out to determine the freshness and chemical composition of scad stored at +2C...
Presented in the paper is the standard procedure in the determination of moisture in meat. Specifica...
The accuracy of portable pH meters and the nitrazine yellow method was compared with the reference m...
Presented in the paper is the determination of trimethylamine oxide (TMAO-N), trimethylamine (TMA-N)...
For the past few years, food safety incidents often occur as a result of food poisoning from various...