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1دورية أكاديمية
المصدر: Food Science & Nutrition, Vol 9, Iss 12, Pp 6642-6652 (2021)
مصطلحات موضوعية: fish mince blend, nutritional security, resource utilization, textural quality, value‐added fish products, Nutrition. Foods and food supply, TX341-641
وصف الملف: electronic resource
العلاقة: https://doaj.org/toc/2048-7177Test
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المصدر: Food Science & Nutrition
Food Science & Nutrition, Vol 9, Iss 12, Pp 6642-6652 (2021)مصطلحات موضوعية: Skipjack tuna, fish mince blend, nutritional security, biology, Nutrition. Foods and food supply, Chemistry, Pangasius, biology.organism_classification, Fish products, value‐added fish products, Fishery, resource utilization, TX341-641, Sarda, textural quality, Pangasius hypophthalmus, Resource utilization, Food Science, Original Research
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::59fd27e7bfb00ff300ceffb0c9ba7fe8Test
http://europepmc.org/articles/PMC8645732Test -
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المؤلفون: Yan Yu, Changhua Xu, Hua Zhang, Wenzheng Shi, Xichang Wang, Chen Shi, Yaozhou Zhu
المصدر: Food Science & Nutrition, Vol 6, Iss 8, Pp 2079-2091 (2018)
Food Science & Nutrition, 6(8):2079-2091
Food Science & Nutritionمصطلحات موضوعية: Alaska pollock surimi gel, high-temperature treatment, volatile component, gel properties, quality, lcsh:TX341-641, Treatment parameters, 01 natural sciences, 0404 agricultural biotechnology, Gel strength, Heating temperature, Texture (crystalline), Food science, Aroma, Original Research, biology, Chemistry, 010401 analytical chemistry, 04 agricultural and veterinary sciences, biology.organism_classification, Fish products, 040401 food science, 0104 chemical sciences, Alaska pollock, high‐temperature treatment, lcsh:Nutrition. Foods and food supply, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2d14ea33df7517ea82b834274da5a363Test
https://doaj.org/article/f9f987a6d68b4cf5afa05a6521c6b083Test -
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المؤلفون: John M. Bland, Peter J. Bechtel, Carissa H. Li
المصدر: Food Science & Nutrition
Food Science & Nutrition, 5(3):812-819مصطلحات موضوعية: 0301 basic medicine, food.ingredient, microwave, Microwave oven, Catfish, 03 medical and health sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, food, Food science, Fillet (mechanics), polyphosphate, catfish, texture, precooked products, Original Research, 030109 nutrition & dietetics, Moisture, Polyphosphate, technology, industry, and agriculture, food and beverages, Tilapia, 04 agricultural and veterinary sciences, Proximate, Fish products, 040401 food science, chemistry, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::12d56726dee30777875af727bd159a1eTest
https://doi.org/10.1002/fsn3.465Test -
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المصدر: Food Science & Nutrition, 5(3):374-379
Food Science & Nutritionمصطلحات موضوعية: 0301 basic medicine, 030109 nutrition & dietetics, Dried fish, Fish farming, 010401 analytical chemistry, fish powder, tuna, micronutrient, underutilized fish, Burrito, Biology, Fish products, Micronutrient, 01 natural sciences, 0104 chemical sciences, Commercial fish feed, 03 medical and health sciences, Fish meal, Food science, Tuna, Fish processing, Original Research, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cc4bf67282dc8b64c041c0fc5756228cTest
https://doi.org/10.1002/fsn3.402Test -
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المؤلفون: Daniela De Grandi Castro Freitas, Catia Maria de Oliveira Lobo, Carlos Adam Conte Junior, Eliane Teixeira Mársico, Cassia Soares de Oliveira, Rosemar Antoniassi, A. L. Penteado, Sidinéa Cordeiro de Freitas, Ângela Aparecida Lemos Furtado, Renata Torrezan
المصدر: Food Science & Nutrition
مصطلحات موضوعية: chemistry.chemical_classification, Trans fat, biology, Nutritional quality, Byproducts, Fish products, biology.organism_classification, Pseudoplatystoma, Pintado, chemistry, freshwater fish, Spreadability, Fish
, Cachara, Food science, sensory acceptance, PUFA, Food Science, Polyunsaturated fatty acid, Original Research الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::777610210bec1b155360ad0a74aa9565Test
http://europepmc.org/articles/PMC4304557Test