Quality assessment of seven Mediterranean fish species during storage on ice

By Simeonidou S.   Govaris A.   Vareltzis K.  

Food Research International, Vol. 30, Iss. 7, 1997-08 ,pp. : 479-484

Elsevier

Access to resources Recommend Favorite

Changes in physico-chemical properties and gel-forming ability of lizardfish (Saurida tumbil) during post-mortem storage in ice

By Benjakul S.   Visessanguan W.   Tueksuban J.  

Food Chemistry, Vol. 80, Iss. 4, 2003-04 ,pp. : 535-544

Elsevier

Access to resources Recommend Favorite

Growth and survival of bifidobacteria and lactic acid bacteria during the fermentation and storage of cultured soymilk drinks

By Wang Y-C.   Yu R-C.   Chou C-C.  

Food Microbiology, Vol. 19, Iss. 5, 2002-10 ,pp. : 501-508

Academic Press

Access to resources Recommend Favorite

Changes in biogenic amine concentrations during sauerkraut storage

By Kalac P.   Spicka J.   Krzek M.   Pelikanova T.  

Food Chemistry, Vol. 69, Iss. 3, 2000-05 ,pp. : 309-314

Elsevier

Access to resources Recommend Favorite

Acid production by bifidobacteria and yoghurt bacteria during fermentation and storage of milk

By Samona A.   Robinson R.K.   Marakis S.  

Food Microbiology, Vol. 13, Iss. 4, 1996-04 ,pp. : 275-280

Academic Press

Access to resources Recommend Favorite