Seafood quality determination
Kramer, D. E.; Liston, J. (Ed.) (1987). Seafood quality determination. Developments in food science, 15. Elsevier: Amsterdam. ISBN 0-444-42895-x. v, 677 pp.
Deel van: Developments in Food Science. Elsevier: Oxford; New York; Amsterdam. ISSN 0167-4501; e-ISSN 2211-9345, meer
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| Beschikbaar in | Auteurs |
VLIZ: Non-living Resources [104578]
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| Auteurs | | Top |
- Kramer, D. E., redacteur
- Liston, J., redacteur
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| Inhoud |
- Reid, D.S.; Doong, N.F.; Snider, M.; Forn, A. (1987). Changes in the quality and microstructure of frozen rockfish, in: Kramer, D. E. et al. Seafood quality determination. pp. 1-15, meer
- Wekell, M.M.; Hollingworth, T.A.; Sullivan, J.J. (1987). Application of flow injection analysis (FIA) to the determination of seafood quality, in: Kramer, D. E. et al. Seafood quality determination. pp. 17-25, meer
- Josephson, D.B.; Lindsay, R.C.; Olafsdottir, G. (1987). Measurement of volatile aroma constituents as a means for following sensory dterioration of fresh fish and fishery products, in: Kramer, D. E. et al. Seafood quality determination. pp. 27-47, meer
- Segars, R.A.; Johnson, E.A. (1987). Instrumental measurement of the textural quality of fresh fish flesh: Effect of pH and cooking temperature, in: Kramer, D. E. et al. Seafood quality determination. pp. 49-61, meer
- Howgate, P. (1987). Measurement of tainting in seafoods, in: Kramer, D. E. et al. Seafood quality determination. pp. 63-72, meer
- Jensen, S.A.; Huss, H.H. (1987). New technique for detection of fishbones, in: Kramer, D. E. et al. Seafood quality determination. pp. 73-79, meer
- Poste, L.M. (1987). Development an importance of a sensory standards process, in: Kramer, D. E. et al. Seafood quality determination. pp. 81-88, meer
- Sawyer, F.M. (1987). Sensory methodology for estimating quality attributes of seafoods, in: Kramer, D. E. et al. Seafood quality determination. pp. 89-97, meer
- Kosmark, J.J. (1987). Standardizing sensory evaluation methods for marketing fish products, in: Kramer, D. E. et al. Seafood quality determination. pp. 99-107, meer
- Solberg, T.; Tidemann, E.; Martens, M. (1987). Sensory profiling of cooked, peeled, and individually frozen shrimps (Pandalus borealis), and investigation of sensory changes during frozen storage, in: Kramer, D. E. et al. Seafood quality determination. pp. 109-121, meer
- Hamann, D.D.; Lanier, T.C. (1987). Instrumental methods for predicting seafood sensory texture quality, in: Kramer, D. E. et al. Seafood quality determination. pp. 123-136, meer
- French, J.S. (1987). Postmortem changes in muscle protein structure as fish quality indices, in: Kramer, D. E. et al. Seafood quality determination. pp. 137-152, meer
- Hollingworth Jr., T.A.; Throm, H.R.; Wekell, M.M. (1987). Determination of ethanol in canned salmon, in: Kramer, D. E. et al. Seafood quality determination. pp. 153-160, meer
- Whitsett, J.F.; Kennish, J.M.; Kramer, D.E.; French, J.S. (1987). Fish oil analysis using combined thin-layer chromatography and flame-ionization detection (TLC-FID), in: Kramer, D. E. et al. Seafood quality determination. pp. 161-174, meer
- Farn, G.; Sims, G.G. (1987). Chemical indices of decomposition in tuna, in: Kramer, D. E. et al. Seafood quality determination. pp. 175-183, meer
- Ehira, S.; Uchiyama, H. (1987). Determination of fish freshness using the K value and comments on some other biochemical changes in relation to freshness, in: Kramer, D. E. et al. Seafood quality determination. pp. 185-207, meer
- Kennish, J.M.; Kramer, D.E. (1987). A review of high-pressure liquid chromatographic methods for measuring nucleotide degradation in fish muscle, in: Kramer, D. E. et al. Seafood quality determination. pp. 209-220, meer
- Lindsay, R.C.; Josephson, D.B.; Olafsdottir, G. (1987). Chemical and biochemical indices for assessing the quality of fish packaged in controlled atmospheres, in: Kramer, D. E. et al. Seafood quality determination. pp. 221-234, meer
- Taylor, S.L.; Summer, S.S. (1987). Determination of histamine, putrescine and cadaverine, in: Kramer, D. E. et al. Seafood quality determination. pp. 235-245, meer
- Fung, D.Y.C.; Hart, R.A.; Chain, V. (1987). Rapid methods and automated procedures for microbiological evaluation of seafood, in: Kramer, D. E. et al. Seafood quality determination. pp. 247-253, meer
- Slabyj, B.M.; Bolduc, G.R. (1987). Applicability of commercial testing kits for microbiological quality control of seafoods, in: Kramer, D. E. et al. Seafood quality determination. pp. 255-267, meer
- Elliot, E.L. (1987). Microbiological quality of Alaska pollock surimi, in: Kramer, D. E. et al. Seafood quality determination. pp. 269-281, meer
- Gibson, D.M.; Hobbs, G. (1987). Some recent developments in microbiological methods for assessing seafood quality, in: Kramer, D. E. et al. Seafood quality determination. pp. 283-298, meer
- Huss, H.H.; Trolle, G.; Gram, L. (1987). New rapid methods in microbiological evaluation of fish quality, in: Kramer, D. E. et al. Seafood quality determination. Developments in Food Science, 15: pp. 299-308, meer
- Van Sprekens, K.J.A. (1987). Histamine production by the psychrophillic flora, in: Kramer, D. E. et al. Seafood quality determination. pp. 309-318, meer
- Bryan, F.L. (1987). Seafood-transmitted infections and intoxications in recent years, in: Kramer, D. E. et al. Seafood quality determination. pp. 319-337, meer
- Olson, R.E. (1987). Marine fish parasites of public health importance, in: Kramer, D. E. et al. Seafood quality determination. pp. 339-355, meer
- Sullivan, J.J.; Wekell, M.M. (1987). The application of high performance liquid chromatography in a paralytic shellfish poisoning monitoring program, in: Kramer, D. E. et al. Seafood quality determination. pp. 357-371, meer
- Matches, J.R.; Raghubeer, E.; Yoon, I.H.; Roy, Martin; R.E. (1987). Microbiology of surimi-based products, in: Kramer, D. E. et al. Seafood quality determination. pp. 373-387, meer
- Martinez, I.; Eide, O.; Ofstad, R. (1987). Correlation of chemical parameters in cod mince and surimi with the surimi quality, in: Kramer, D. E. et al. Seafood quality determination. pp. 389-401, meer
- Tinker, B.L.; Learson, R.J.; Slavin, J.W. (1987). Industrial application of a computerized time-temperature monitoring system for measuring the freshness of chilled fish, in: Kramer, D. E. et al. Seafood quality determination. pp. 403-411, meer
- Bremner, H.A.; Olley, J.; Vail, A.M.A. (1987). Estimating time-temperature effects by a rapid systematic sensory method, in: Kramer, D. E. et al. Seafood quality determination. pp. 413-435, meer
- Gibson, D.M.; Ogden, I.D. (1987). Estimating the shelf life of packaged fish, in: Kramer, D. E. et al. Seafood quality determination. pp. 437-451, meer
- Acton, J.C.; Rudd, C.L. (1987). Protein quality methods for seafoods, in: Kramer, D. E. et al. Seafood quality determination. pp. 453-472, meer
- Lee, K.-H.; Ryu, H.-S. (1987). Evaluation of seafood protein quality as predicted by C-PER assays, in: Kramer, D. E. et al. Seafood quality determination. pp. 473-485, meer
- Mohr, V. (1987). Control of nutritional and sensory quality of cultured fish, in: Kramer, D. E. et al. Seafood quality determination. pp. 487-496, meer
- Lampila, L.E. (1987). Seafood lipids: Analysis and health benefits, in: Kramer, D. E. et al. Seafood quality determination. pp. 497-515, meer
- Gordon, D.T. (1987). Minerals in seafoods: Availability and interactions, in: Kramer, D. E. et al. Seafood quality determination. pp. 517-542, meer
- Anderson, R.D. (1987). Trends in seafood: A southern perspective, in: Kramer, D. E. et al. Seafood quality determination. pp. 543-546, meer
- Bisogni, C.A.; Ryan, G.J.; Regenstein, J.M. (1987). What is fish quality? Can we incorporate consumer perceptions?, in: Kramer, D. E. et al. Seafood quality determination. pp. 547-563, meer
- Slavin, J.W. (1987). Impact of consumer perceptions on seafood, in: Kramer, D. E. et al. Seafood quality determination. pp. 565-573, meer
- Symons, H. (1987). Consumer acceptance of frozen fish products, in: Kramer, D. E. et al. Seafood quality determination. pp. 575-577, meer
- Wedman, B. (1987). Nutrition: Major contribution in seafood quality, in: Kramer, D. E. et al. Seafood quality determination. pp. 579-589, meer
- Mills, R.E.; Emberley, B.J. (1987). The development of grade standards for Atlantic groundfish, in: Kramer, D. E. et al. Seafood quality determination. pp. 591-603, meer
- Howgate, P. (1987). Fish inspection and quality control in Europe, in: Kramer, D. E. et al. Seafood quality determination. pp. 605-613, meer
- Blokhus, H. (1987). Aspects related to quality of farmed Norwegian salmon (Salmo salar), in: Kramer, D. E. et al. Seafood quality determination. pp. 615-628, meer
- Hutchinson, J.M. (1987). FAO/WHO codex alimentarius commission: The impact, acceptance and the use of codex international standards and codes of practice for fish and fishery products, in: Kramer, D. E. et al. Seafood quality determination. pp. 629-663, meer
- Blaufarb, G.P.; Johnston, E.C. (1987). Voluntary U.S. Standards for grades of fishery products, in: Kramer, D. E. et al. Seafood quality determination. pp. 665-670, meer
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