Add to ORKGAn instrument developed for the rapid and accurate measurement of brine concentrations during blanching without disturbing the routine blanching operation is described. The concentration is sensed by a platinum electrode conductivity cell and displayed in a moving coil meter after conversion of the electrical signals into D.C. voltage. The instrument can measure in the range 5 to 12% with an accuracy of ± 1%. The errors caused mostly are those due to wide temperature variations of the brine between 95 to 102°C and the unknown quantities of protein
The hot wire method, with pH and temperature sensors, was evaluated to determine its usefulness and ...
AbstractA trace quantification liquid chromatographic-potentiometric method for the determination of...
A survey on the sources and quality of water used in prawn processing factories has revealed much no...
Blanching is an important operation in the shrimp canning process, in order to bring down the moistu...
Producción CientíficaIn this paper, a novel e-tongue for evaluating biogenic amine compounds is repo...
In this paper an electrochemical sensor for the monitoring of anchovy's shelf life is presented. The...
Producción CientíficaThe present work relates to a method for determining the degree of freshness of...
Salt-cured codfish represents an ancient process of preservation but requires the rehydration of th...
In order to adapt to the market trends that are moving towards ready-to-use products cod !sh industr...
The use of pH and conductivity electrodes as non-destructive methods for monitoring changes in the f...
Aquaculture, as a technique for growing aquatic plants and animals, is an important source of high p...
A new optical sensing microplate was developed for rapid screening for the presence of biogenic amin...
[[abstract]]In this work, we successfully demonstrate a fast method to determine the fish freshness ...
The concentration of histamine, a biogenic amine, in fish is considered a fish spoilage indicator. T...
The production of colour by homogenised fish material in a simplified sugar medium containing and ac...
The hot wire method, with pH and temperature sensors, was evaluated to determine its usefulness and ...
AbstractA trace quantification liquid chromatographic-potentiometric method for the determination of...
A survey on the sources and quality of water used in prawn processing factories has revealed much no...
Blanching is an important operation in the shrimp canning process, in order to bring down the moistu...
Producción CientíficaIn this paper, a novel e-tongue for evaluating biogenic amine compounds is repo...
In this paper an electrochemical sensor for the monitoring of anchovy's shelf life is presented. The...
Producción CientíficaThe present work relates to a method for determining the degree of freshness of...
Salt-cured codfish represents an ancient process of preservation but requires the rehydration of th...
In order to adapt to the market trends that are moving towards ready-to-use products cod !sh industr...
The use of pH and conductivity electrodes as non-destructive methods for monitoring changes in the f...
Aquaculture, as a technique for growing aquatic plants and animals, is an important source of high p...
A new optical sensing microplate was developed for rapid screening for the presence of biogenic amin...
[[abstract]]In this work, we successfully demonstrate a fast method to determine the fish freshness ...
The concentration of histamine, a biogenic amine, in fish is considered a fish spoilage indicator. T...
The production of colour by homogenised fish material in a simplified sugar medium containing and ac...
The hot wire method, with pH and temperature sensors, was evaluated to determine its usefulness and ...
AbstractA trace quantification liquid chromatographic-potentiometric method for the determination of...
A survey on the sources and quality of water used in prawn processing factories has revealed much no...