Add to ORKGPresented in the paper is the standard procedure in measuring K value in fish meat by means of the freshness testing paper technique
The consumer\u27s acceptance of food quality is an important factor, especially in Third World Count...
Presented in the paper is the standard procedure fish protein extractability and its determination. ...
The quality of fish products is indispensably linked to the freshness of the raw material. Its evalu...
Presented in the paper is the standard procedure in the determination of K value which is an index t...
Presented in the paper is the standard procedure in the measurement of pH in the fresh fish meat. Sp...
Fast protein and metabolite liquid chromatography (FPLMC) was introduced years ago to enable the eas...
The breakdown products of adenosine triphosphate (ATP), adenosine diphosphate (ADP), adenosine monop...
Presented in the paper is the determination of trimethylamine oxide (TMAO-N), trimethylamine (TMA-N)...
Freshness of fish is crucial in determining the nutritional value and sale value of fishery products...
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 to a rapid method to assess the gel-forming ability...
WOS: 000087610600002This study was carried out to determine the freshness and chemical composition o...
Standard analytical methods for fish freshness assessment are based on the measurement of chemical a...
An attempt has been made in this study to screen some fish muscle enzymes to assess their potential ...
For the past few years, food safety incidents often occur as a result of food poisoning from various...
The consumer\u27s acceptance of food quality is an important factor, especially in Third World Count...
Presented in the paper is the standard procedure fish protein extractability and its determination. ...
The quality of fish products is indispensably linked to the freshness of the raw material. Its evalu...
Presented in the paper is the standard procedure in the determination of K value which is an index t...
Presented in the paper is the standard procedure in the measurement of pH in the fresh fish meat. Sp...
Fast protein and metabolite liquid chromatography (FPLMC) was introduced years ago to enable the eas...
The breakdown products of adenosine triphosphate (ATP), adenosine diphosphate (ADP), adenosine monop...
Presented in the paper is the determination of trimethylamine oxide (TMAO-N), trimethylamine (TMA-N)...
Freshness of fish is crucial in determining the nutritional value and sale value of fishery products...
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 to a rapid method to assess the gel-forming ability...
WOS: 000087610600002This study was carried out to determine the freshness and chemical composition o...
Standard analytical methods for fish freshness assessment are based on the measurement of chemical a...
An attempt has been made in this study to screen some fish muscle enzymes to assess their potential ...
For the past few years, food safety incidents often occur as a result of food poisoning from various...
The consumer\u27s acceptance of food quality is an important factor, especially in Third World Count...
Presented in the paper is the standard procedure fish protein extractability and its determination. ...
The quality of fish products is indispensably linked to the freshness of the raw material. Its evalu...