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Results 1 to 25 of 1185

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PESTICIDAL ACTION AND STABILITY OF PHOSALONE IN DRY FISHCHAKRABARTI J; ROY BR; MOJUMDER KK et al.1979; J. FOOD SCI. TECHNOL.; IND; DA. 1979; VOL. 16; NO 1; PP. 35; BIBL. 2 REF.Article

STUDIES ON THE OCCURENCE OF SALMONELLA IN THE DIFFERENT PARTS OF FROZEN FROG LEGS.SHRIVASTAVA KP; SUBRAMANIAN K.1977; INDIAN J. MICROBIOL.; INDIA; DA. 1977; VOL. 17; NO 4; PP. 171-173; BIBL. 3 REF.Article

Iodine content of cooked and processed fish in TurkeyERKAN, Nuray.International journal of food science & technology. 2011, Vol 46, Num 8, pp 1734-1738, issn 0950-5423, 5 p.Article

Health and seafood consumption patterns among women aged 45-69 years. A Norwegian seafood consumption studyTRONDSEN, T; BRAATEN, T; LUND, E et al.Food quality and preference. 2004, Vol 15, Num 2, pp 117-128, issn 0950-3293, 12 p.Article

MULTIPLE INTERNAL STANDARD TECHNIQUE FOR THE GAS-LIQUID CHROMATOGRAPHIC DETERMINATION OF INDOLE IN SHRIMP.STARUSZKIEWICZ WF JR; BOND JF.1978; J. ASS. OFF. ANAL. CHEMISTS; U.S.A.; DA. 1978; VOL. 61; NO 1; PP. 136-138; BIBL. 5 REF.Article

DETERMINATION OF MERCURY AND METHYLMERCURY IN FISH.1977; ANALYST; G.B.; DA. 1977; VOL. 102; NO 1219; PP. 769-776; BIBL. 8 REF.Article

METABOLIC STUDIES IN RATS 75SE INCORPORATED IN VIVO INTO FISH MUSCLE.RICHOLD M; ROBINSON MF; STEWART RDH et al.1977; BRIT. J. NUTRIT.; G.B.; DA. 1977; VOL. 38; NO 1; PP. 19-29; BIBL. 20 REF.Article

ICHTYOSARCOTOXISME: A PROPOS DE TROIS TETRADO-INTOXICATIONS OBSERVEES DANS LA DROMECOSTES PIERRE.sd; FRA; DA. S.D.; 176; 81-VI P.-PL.: ILL.; 30 CM; BIBL. 44 REF.; TH.: MED./PARIS 5/1979Thesis

Buying seafood: Understanding barriers to purchase across consumption segmentsBIRCH, D; LAWLEY, M.Food quality and preference. 2012, Vol 26, Num 1, pp 12-21, issn 0950-3293, 10 p.Article

BREVET CASIER, NOTAMMENT POUR LE TRANSPORT DU POISSON1979; ; FRA; DA. 1979-02-16; FR/A1/2.394.453; DEP.78 17826/1978-06-14; PR. DK/2.689-77/1977-06-17Patent

MAGNITUDE OF MERCURY LEVELS IN FISH MUSCLE TISSUE FROM SOUTH CAROLINA WATERSKOLI AK; MCCLARY E.1978; BULL. CHEM. SOC. JAP.; JPN; DA. 1978; VOL. 51; NO 5; PP. 1521-1524; BIBL. 6 REF.Article

HEALTH AND SAFETY OF SEAFOODSLISTON J.1980; FOOD TECHNOL. AUST.; ISSN 0015-6647; AUS; DA. 1980; VOL. 32; NO 9; PP. 428-436; 5 P.; BIBL. 27 REF.Article

DETECTION OF MUTAGENIC POLYCYCLIC AROMATIC HYDROCARBONS IN AFRICAN SMOKED FISHMOSSANDA K; PONCELET F; FOUASSIN A et al.1979; FOOD COSMET. TOXICOL.; GBR; DA. 1979; VOL. 17; NO 2; PP. 141-143; BIBL. 14 REF.Article

ENQUETE SUR LA CONTAMINATION DES ALIMENTS PAR LE 3,4 BENZOPYRENE. II: APPLICATION A L'ETUDE DE PRODUITS FUMESBORIES G; TCHIMBAKALA A; TCHIMBAKALA E et al.1978; ANN. NUTRIT. ALIMENT.; FRA; DA. 1978; VOL. 32; NO 4; PP. 811-817; ABS. ENG; BIBL. 12 REF.Article

LEVANTAMENTO DA CONTAMINACAO DE ALIMENTOS PROCESSADOS COM METAIS PESADOS = EVALUATION DE LA CONTAMINATION DES ALIMENTS EN CONSERVE, PAR LES METAUX LOURDSANGELUCCI E.1978; BOL. INST. TECHOL. ALIM.; BRA; DA. 1978; NO 60; PP. 91-98; ABS. ENG; BIBL. 11 REF.Article

ORGANOCHLORINE RESIDUES IN FISH AND FISHERY PRODUCTS FROM THE NORTHWEST ATLANTIC.SIMS GG; CAMPBELL JR; ZEMLYAK F et al.1977; BULL. ENVIRONMENT. CONTAMIN. TOXICOL.; U.S.A.; DA. 1977; VOL. 18; NO 6; PP. 697-705; BIBL. 6 REF.Article

A Model for Communication of Sensory Quality in the Seafood Processing ChainGREEN-PETERSEN, Ditte; NIELSEN, Jette; HYLDIG, Grethe et al.Critical reviews in food science and nutrition. 2012, Vol 52, Num 4-6, pp 443-447, issn 1040-8398, 5 p.Article

Enhancement of bromophenol levels in aquacultured silver seabream (Sparus sarba)WING CHI JOYCE MA; HAU YIN CHUNG; ANG, Put O et al.Journal of agricultural and food chemistry (Print). 2005, Vol 53, Num 6, pp 2133-2139, issn 0021-8561, 7 p.Article

Migration of BADGE (bisphenol A diglycidyl-ether) and BFDGE (bisphenol F diglycidyl-ether) in canned seafoodCABADO, Ana G; ALDEA, Susana; PORRO, Corina et al.Food and chemical toxicology. 2008, Vol 46, Num 5, pp 1674-1680, issn 0278-6915, 7 p.Article

Organoarsenical species contents in cooked seafoodDEVESA, V; SUNER, M. A; ALGORA, S et al.Journal of agricultural and food chemistry (Print). 2005, Vol 53, Num 22, pp 8813-8819, issn 0021-8561, 7 p.Article

Dietary exposure to total and toxic arsenic in Belgium: Importance of arsenic speciation in North Sea fish : ArsenicBAEYENS, Willy; YUE GAO; DE GALAN, Sandra et al.Molecular nutrition & food research (Print). 2009, Vol 53, Num 5, pp 558-565, issn 1613-4125, 8 p.Article

The role of proteomics in the study of the influence of climate change on seafood productsPINEIRO, C; CANAS, B; CARRERA, M et al.Food research international. 2010, Vol 43, Num 7, pp 1791-1802, issn 0963-9969, 12 p.Article

Iron Is an Essential Cause of Fishy Aftertaste Formation in Wine and Seafood PairingTAMURA, Takayuki; TANIGUCHI, Kiyoshi; SUZUKI, Yumiko et al.Journal of agricultural and food chemistry (Print). 2009, Vol 57, Num 18, pp 8550-8556, issn 0021-8561, 7 p.Article

ENERGETIK DER MASSENPACKUNGEN VI/3. FALLSTUDIE FUER VERPACKUNGEN VON FRISCHFISCH UND FRISCHFISCHWAREN = L'ENERGETIQUE DANS LES EMBALLAGES EN VRAC VI/3. ETUDE D'UN CAS: EMBALLAGES DE POISSONS FRAIS SOUS SES DIVERSES FORMESKRAFT W.1981; VERPACK.-RUNDSCH.; ISSN 0042-4307; DEU; DA. 1981; VOL. 32; NO 6; PP. 658-660; BIBL. 3 REF.Article

VIBRIO CHOLERAE IN MARINE FOODS AND ENVIRONMENTAL WATERS: A LITERATURE REVIEWDE PAOLA A.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 1; PP. 66-70; BIBL. 49 REF.Article

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