Taurine content of raw and processed fish fillets/portions

Author： Gormley T.   Neumann Tanja   Fagan John   Brunton Nigel  

Publisher： Springer Publishing Company

ISSN： 1438-2377

Source： European Food Research and Technology A, Vol.225, Iss.5-6, 2007-09, pp. : 837-842

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Related content

Microbial Quality of Raw Aquacultured Fish Fillets Procured from Internet and Local Retail Markets

By Pao S.   Ettinger M. R.   Khalid M. F.   Reid A. O.   Nerrie B. L.  

Journal of Food Protection, Vol. 71, Iss. 8, 2008-08 ,pp. : 1544-1549

International Association for Food Protection

Access to resources Recommend Favorite

Raw and Processed Fish Show Identical Listeria monocytogenes Genotypes with Pulsed-Field Gel Electrophoresis

By Markkula Annukka   Autio Tiina   Lundén Janne   Korkeala Hannu  

Journal of Food Protection, Vol. 68, Iss. 6, 2005-06 ,pp. : 1228-1231

International Association for Food Protection

Access to resources Recommend Favorite

Detection of Fish Bones in Cod Fillets by UV Illumination

By  

Journal of Food Protection, Vol. 78, Iss. 7, 2015-07 ,pp. : 1414-1419

International Association for Food Protection

Access to resources Recommend Favorite

Discoloration in Raw and Processed Fruits and Vegetables

By Adams J. B.   Brown H. M.  

Critical Reviews in Food Science and Nutrition, Vol. 47, Iss. 3, 2007-03 ,pp. : 319-333

Taylor & Francis Ltd

Access to resources Recommend Favorite

Prevalence and Typing of Listeria monocytogenes in Raw Catfish Fillets

By Chou Chung-Hsi   Silva Juan L.   Wang Chinling  

Journal of Food Protection, Vol. 69, Iss. 4, 2006-04 ,pp. : 815-819

International Association for Food Protection

Access to resources Recommend Favorite