✦ LIBER ✦

Changes During Chilled Storage of Whole Tilapia and Short-Term Frozen Storage of Tilapia Fillets

✍ Scribed by Maria Macedo Viegas, Elisabete; Regina Barbieri de Carvalho, Maria; Roberto Campagnoli de Oliveira Filh, Paulo; Gaberz Kirschnik, Peter; Shindy Aiura, Felipe; Cristina Vargas, Sheyla

Book ID: 120812227
Publisher: Haworth Press Inc
Year: 2013
Tongue: English
Weight: 235 KB
Volume: 22
Category: Article
ISSN: 1049-8850
DOI: 10.1080/10498850.2011.638152

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of previous frozen storage on qua

Effect of previous frozen storage on quality changes of grass carp ( Ctenopharyngodon idellus ) fillets during short-term chilled storage

✍ Yin, Xiaofei; Luo, Yongkang; Fan, Hongbing; Wu, Hua; Feng, Ligeng 📂 Article 📅 2013 🏛 John Wiley and Sons 🌐 English ⚖ 818 KB

Microbiological, chemical and sensory as

Microbiological, chemical and sensory assessment of (I) whole ungutted, (II) whole gutted and (III) filleted tilapia (Oreochromis niloticus) during refrigerated storage

✍ Cao Rong; Xue Chang-hu; Liu Qi; Yin Bang-zhong 📂 Article 📅 2009 🏛 John Wiley and Sons 🌐 English ⚖ 989 KB

Changes in the quality of fishburger pro

Changes in the quality of fishburger produced from Tilapia (Oreochromis niloticus) during frozen storage (−18

✍ Bahar Tokur; Abdurrahman Polat; Gülsün Beklevik; Serhat Özkütük 📂 Article 📅 2004 🏛 Springer 🌐 English ⚖ 127 KB

STABILITY OF WHOLE, FILLETED, AND MINCED

STABILITY OF WHOLE, FILLETED, AND MINCED TROUT (SALMO IRIDEUS GIBB) DURING FROZEN STORAGE

✍ ANTONIO J. BORDERIAS; ANTONIO MORAL; MARGARITA TEJADA 📂 Article 📅 1982 🏛 John Wiley and Sons 🌐 English ⚖ 465 KB

Changes in biogenic amines during iced a

Changes in biogenic amines during iced and ambient temperature storage of tilapia

✍ Subhasis Sil; Jose Joseph; K Ashok Kumar 📂 Article 📅 2008 🏛 John Wiley and Sons 🌐 English ⚖ 114 KB

## Abstract **BACKGROUND:** Changes in the biogenic amine content of tilapia (__Oreochromis__ __mossambicus__) with time during iced and ambient temperature (28 °C) storage were quantified by high‐performance liquid chromatography in a gradient elution system using acetonitrile and water as solvent

Chemical and Physical Changes in Red Hak

Chemical and Physical Changes in Red Hake Fillets During Frozen Storage

✍ YAW J. OWUSU-ANSAH; HERBERT O. HULTIN 📂 Article 📅 1986 🏛 Institute of Food Technologists 🌐 English ⚖ 778 KB