Effect of Various Processing Methods on Quality of Mackerel (Scomber scombrus)

The Effect of Lemon Juice on Shelf Life of Sous Vide Packaged Whiting (Merlangius merlangus euxinus, Nordmann, 1840)

(2011) Serap Cosansu et al.   Food and Bioprocess Technology

Recent Advances in Minimal Heat Processing of Fish: Effects on Microbiological Activity and Safety

(2011) Jan T. Rosnes et al.   Food and Bioprocess Technology

The Effect of Thyme and Garlic Oil on the Preservation of Vacuum-Packaged Hot Smoked Rainbow Trout (Oncorhynchus mykiss)

(2010) Nuray Erkan   Food and Bioprocess Technology

Effects of combining of smoking and marinating on the shelf life of anchovy stored at 4°C

(2010) Yesim Ozogul et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Effect of marinating process on the microbiological quality of Pacific saury (Cololabis saira) during vacuum-packaged storage at 4 °C

(2010) Khalid I. Sallam   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Influence of ammonium on the accumulation of polyhydroxybutyrate (PHB) in aerobic open mixed cultures

(2010) Katja Johnson et al.   JOURNAL OF BIOTECHNOLOGY

Volatile compounds suitable for rapid detection as quality indicators of cold smoked salmon (Salmo salar)

(2008) Rósa Jónsdóttir et al.   FOOD CHEMISTRY

Effects of pomegranate sauce on quality of marinated anchovy during refrigerated storage

(2008) Nalan Gokoglu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY