Investigation of the sensory properties of the flesh of rainbow trout (Oncorhynchus mykiss) fed diets with astaxanthin, shrimp waste meal and red pepper meal

By Diler Ibrahim   Gokoglu Nalan  

European Food Research and Technology A, Vol. 219, Iss. 3, 2004-08 ,pp. : 217-222

Springer Publishing Company

Access to resources Recommend Favorite

Effect of thermal pretreatments and cooking characteristics on physicochemical, rheological, and sensorial properties of food products based on cassava (Manihot esculenta Crantz)

By  

Journal Of Food Process Engineering (Electronic), Vol. 41, Iss. 1, 2018-02 ,pp. : n/a-n/a

John Wiley & Sons Inc

Access to resources Recommend Favorite

Skin Tight: The Sensibility of the Flesh

By Granata Francesca  

Fashion Theory: The Journal of Dress, Body & Culture, Vol. 9, Iss. 3, 2005-09 ,pp. : 355-360

Bloomsbury Journals (formerly Berg Journals)

Access to resources Recommend Favorite

Effect of Head Space Variation and Heat Treatment On the Thermal and Rheological Properties of Nonagitated, Conduction-Heated Materials

By Joseph S.J.   Speers R.A.   Pillay V.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 29, Iss. 5, 1996-05 ,pp. : 556-560

Academic Press

Access to resources Recommend Favorite

Absorption of sorbic and benzoic acids in the flesh of table olives

By Brenes Manuel   Romero Concepción   García Pedro   Garrido Antonio  

European Food Research and Technology A, Vol. 219, Iss. 1, 2004-06 ,pp. : 75-79

Springer Publishing Company

Access to resources Recommend Favorite