Go to:
Logótipo
Você está em: Start > Publications > View > Low-level heat-treatment to extend shelf-life of fresh fish
Map of Premises
Principal
Publication

Low-level heat-treatment to extend shelf-life of fresh fish

Title
Low-level heat-treatment to extend shelf-life of fresh fish
Type
Article in International Scientific Journal
Year
2007
Authors
vaz-pires, p
(Author)
ICBAS
View Personal Page Send message Search for Participant Publications View Authenticus page View ORCID page
CAPELL, C
(Author)
Other
The person does not belong to the institution. The person does not belong to the institution. The person does not belong to the institution. Without AUTHENTICUS Without ORCID
KIRBY, R
(Author)
Other
The person does not belong to the institution. The person does not belong to the institution. The person does not belong to the institution. Without AUTHENTICUS Without ORCID
Journal
Vol. 29
Pages: 405-413
ISSN: 0950-5423
Publisher: Wiley-Blackwell
Other information
Authenticus ID: P-00P-XN0
Language: English
Type (Professor's evaluation): Scientific
Documents
We could not find any documents associated to the publication.
Related Publications

Of the same authors

Note. Reaction of bacteria associated with fish spoilage to chemical and physical stress (2001)
Article in International Scientific Journal
kirby, r; da silva, m; capell, c; vaz-pires, p; gibbs, p; davies, a; jehanno, d; thuault, d; nychas, g; luten, j
LOW-LEVEL HEAT-TREATMENT TO EXTEND SHELF-LIFE OF FRESH FISH (1994)
Article in International Scientific Journal
vazpires, p; capell, c; kirby, r
Use of counts of hydrogen sulphide producing bacteria to estimate remaining shelf-life of fresh fish. (1997)
Article in International Conference Proceedings Book
capell, c; vaz-pires, p; kirby, r

Of the same journal

Edible mushrooms' enrichment in food and feed: A mini review (2022)
Another Publication in an International Scientific Journal
Kumar, H; Bhardwaj, K; Kuca, K; Sharifi Rad, J; Verma, R; Machado, M; Kumar, D; Cruz Martins, N
Water activity at 35ºC in 'sugar' + water and 'sugar' + sodium chloride + water systems (2001)
Article in International Scientific Journal
José F. Comesaña; Antonio Correa; Alberto M. Sereno
Use of analytical solutions of groups (ASOG) contribution method to predict water activity in solutions of sugars, polyols and urea (1994)
Article in International Scientific Journal
Antonio Correa; Jose F. Comesaña; Alberto M. Sereno
Unravelling the effect of phenolic compounds in the design of a yeast protein-based emulsions (2023)
Article in International Scientific Journal
Ribeiro, AC; Simoes, S; Perez Gregorio, R; Susana Soares; Figueira, D; Branco, DC; Tasso, A; Raymundo, A; Nuno Mateus; Victor de Freitas
The Kinetics of browning measured during the storage of onion and strawberry (1999)
Article in International Scientific Journal
Maria Manuel Sá; Alberto M. Sereno

See all (35)

Recommend this page Top
Copyright 1996-2025 © Faculdade de Medicina Dentária da Universidade do Porto  I Terms and Conditions  I Acessibility  I Index A-Z  I Guest Book
Page created on: 2025-06-29 at 10:46:57 | Acceptable Use Policy | Data Protection Policy | Complaint Portal