Prevalence and Application of Lactic Acid Bacteria in Aquatic Environments. In: Lactic Acid Bacteria: Microbiological and Functional Aspects
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Quality Index Methods In: Handbook of Meat, Poultry and Seafood Quality
Recent activity has been in the development of quality index method (QIM) schemes suited to individual fish species. Earlier schemes
Quality Index Methods In: Handbook of Meat, Poultry and Seafood Quality Nánar »
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Food Engineering Trends - Icelandic View. In: Food Engineering Research Developments
Food engineering refers to the engineering aspects of food production and processing. Food engineering includes, but is not limited to,
Food Engineering Trends - Icelandic View. In: Food Engineering Research Developments Nánar »
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Effect of endogenous acid proteinases on the properties of edible films prepared from Alaska pollack surimi
The existence of endogenous acid proteinases in Alaska pollack surimi and their effect on mechanical properties of surimi films were
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Properties of edible surimi film as affected by heat treatment of film-forming solution
The effect of heat treatment of film-forming solutions on the properties of edible surimi films was investigated. The film-forming solutions
Properties of edible surimi film as affected by heat treatment of film-forming solution Nánar »
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Light microclimate of endolithic phototrophs in the scleractinian corals Montipora monasteriata and Porites cylindrica
The light microclimate of phototrophic endoliths growing within the scleractinian corals Porites cylindrica and Montipora monasteriata was described by scalar irradiance microprobe measurements within different
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Broiler Campylobacter Contamination and Human Campylobacteriosis in Iceland
To examine whether there is a relationship between the degree of Campylobacter contamination observed in product lots of retail Icelandic broiler chicken
Broiler Campylobacter Contamination and Human Campylobacteriosis in Iceland Nánar »
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Frequency and enumeration of Campylobacter species from processed broiler carcasses by weep and rinse samples
Frequency and numbers of Campylobacter spp. were assessed per freshly processed, contaminated broiler carcass. Campylobacter-positive flocks were identified by cecal sample analysis at
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Effect of pH on the formation of edible films made from the muscle proteins of Blue marlin (Makaira mazara)
Whole meat of Blue marlin (Makaira mazara) was used to prepare edible films. Protein solubility in film-forming solutions was high
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Effect of fish meat quality on the properties of biodegradable protein films
Fish muscle protein films were prepared from blue marlin (Makaira mazara Jordan & Evermann) meat which had been stored at 30°C
Effect of fish meat quality on the properties of biodegradable protein films Nánar »