EFFECT OF WASHING TREATMENT ON QUALITY OF MINCED MULLET FLESH. = EFFET DU LAVAGE SUR LA QUALITE DE LA CHAIR HACHEE DE MUGETSEO CL; DENG JC; CORNELL JA et al.1983; JOURNAL OF FOOD SCIENCE.; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 1; PP. 163-167; BIBL. 22 REF.; 3 FIG./6 TABL.Article

"HIMODORI" (THERMALLY INDUCED DISINTEGRATION) OF OVAL FILEFISH MYOSIN GEL = L'"HIMODORI" (DESINTEGRATION INDUITE PAR LA CHALEUR) DES GELS DE MYOSINE D'ALUTERETAGUCHI T; TANAKA M; SUZUKI K et al.1983; NIPPON SUISAN GAKKAISHI; ISSN 0021-5392; JPN; DA. 1983; VOL. 49; NO 8; PP. 1281-1283; BIBL. 6 REF.; 4 FIG.Article

TEXTURE ANALYSIS OF FISH FILLETS AND MINCED FISH BY BOTH SENSORY AND INSTRUMENTAL METHODS. = ANALYSE, PAR DES METHODES SENSORIELLES ET INSTRUMENTALES, DE LA TEXTURE DES FILETS ET DE LA CHAIR HACHEE DE POISSONBORDERIAS AJ; LAMUA M; TEJADA M et al.1983; JOURNAL OF FOOD TECHNOLOGY.; ISSN 0022-1163; GBR; DA. 1983; VOL. 18; NO 1; PP. 85-95; BIBL. 24 REF.; 5 TABL.Article

KEY FACTORS IN "KATSNOBUSHI" (DRIED BONITO) AROMA FORMATIONIMAI H; AISHIMA T; NOBUHARA A et al.1982; AGRICULTURAL AND BIOLOGICAL CHEMISTRY; ISSN 0002-1369; JPN; DA. 1982; VOL. 46; NO 2; PP. 419-428; BIBL. 20 REF.Article

EFFET OF ALCOHOLS ON "HIMODORI" (THERMALLY INDUCED GEL DISINTEGRATION) IN OVAL FILEFISH MEAT PASTE = EFFET DES ALCOOLS SUR L'"HIMODORI" (DESINTEGRATION INDUITE THERMIQUEMENT DU GEL) DANS LA PATE D'ALUTERETAGUCHI T; TANAKA M; SUZUKI K et al.1983; NIPPON SUISAN GAKKAISHI; ISSN 0021-5392; JPN; DA. 1983; VOL. 49; NO 7; PP. 1149-1151; BIBL. 5 REF.; 3 FIG./2 TABL.Article

METHODES DE PREPARATION ET DE CONSERVATION DE POUDRES DE CHAIR DE POISSON APTES A LA FORMATION DU KAMABOKOMATSUDA Y.1983; NIPPON SUISAN GAKKAISHI; ISSN 0021-5392; JPN; DA. 1983; VOL. 49; NO 8; PP. 1293-1295; ABS. ENG; BIBL. 11 REF.; 3 FIG.Article

EFFECTS OF SALT, TRIPOLYPHOSPHATE AND SODIUM ALGINATE ON THE TEXTURE AND FLAVOR OF FISH PATTIES PREPARED FROM MINCED SHEEPSHEAD = EFFETS DU SEL, DU TRIPOLYPHOSPHATE ET DE L'ALGINATE DE SODIUM SUR LA TEXTURE ET LA FLAVEUR DES PATES DE POISSON PREPARES A PARTIR DE MALACHIGAN D'EAU DOUCEAHMED EM; CORNELL JA; TOMASZEWSKI FB et al.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 4; PP. 1078-1080; BIBL. 7 REF.; 2 FIG./2 TABL.Article

FISH PROTEINS : THEIR MODIFICATION AND POTENTIAL USES IN THE FOOD INDUSTRY = LES PROTEINES DE POISSON : LEUR MODIFICATION ET LEURS UTILISATIONS POTENTIELLES EN INDUSTRIE ALIMENTAIRESPINELLI J; DASSOW JA.1982; CHEMISTRY AND BIOCHEMISTRY OF MARINE FOOD PRODUCTS; USA; WESTPORT : AVI PUBLISHING COMPANY; DA. 1982; PP. 13-25; BIBL. 32 REF.; ISBN 0-87055-408-5Book Chapter

FLAVOR OF FERMENTED FISH SAUCE. = LA FLAVEUR DES SAUCES FERMENTEES DE POISSONMCIVER RC; BROOKS RI; REINECCIUS GA et al.1982; JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.; ISSN 0021-8561; USA; DA. 1982; VOL. 30; NO 6; PP. 1017-1020; BIBL. 16 REF.; 1 FIG./1 TABL.Article

PIPE TRANSPORTATION OF MINCED FISH PASTENAKAYAMA T; NIWA E; HAMADA I et al.1980; J. FOOD SCI.; USA; DA. 1980; VOL. 45; NO 4; PP. 844-847; BIBL. 6 REF.Article

HEAT TREATMENT AND DRYING OF CAPELIN MINCE. EFFECT ON WATER BINDING AND SOLUBLE PROTEIN = TRAITEMENT THERMIQUE ET SECHAGE DU HACHIS DE CAPELAN. EFFETS SUR LA RETENTION D'EAU ET SUR LES PROTEINES SOLUBLESRUSTAD T; NESSE N.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 4; PP. 1320-1347; 4 P.; BIBL. 10 REF.; 6 FIG./1 TABL.Article

EFFET DE LA PRISE EN MASSE SUR LA STRUCTURE FIBRILLAIRE DES PROTEINES DANS LE GEL DE CHAIR DE POISSONNIWA E; NAKAYAMA T; HAMADA I et al.1983; NIPPON SUISAN GAKKAISHI; ISSN 0021-5392; JPN; DA. 1983; VOL. 49; NO 2; PP. 245-249; ABS. ENG; BIBL. 15 REF.; 3 FIG.Article

A RESEARCH NOTE. A SIMPLE METHOD FOR EVALUATING TEXTURAL CHANGES OF FROZEN FISH MINCES. = NOTE DE RECHERCHE. UNE METHODE SIMPLE POUR L'EVALUATION DES MODIFICATIONS TEXTURALES DE LA PATE DE POISSON SURGELEEKNORR D; REGENSTEIN JM.1983; JOURNAL OF FOOD SCIENCE.; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 1; PP. 292-293; BIBL. 13 REF.; 1 FIG./1 TABL.Article

APTITUDE DE LA VIANDE DE REQUIN A LA FABRICATION DE KAMABOKOKOREEDA N; ISHIGAMI T; FUJITA K et al.1982; NIPPON SUISAN GAKKAISHI.; ISSN 0021-5392; JPN; DA. 1982; VOL. 48; NO 12; PP. 1815-1819; ABS. ENG; BIBL. 14 REF.; 2 FIG./3 TABL.Article

ODOUR INTENSITY AND TASTE ACCEPTABILITY OF SPICES IN MINCED FISH PRODUCTS = INTENSITE DE L'ODEUR ET ACCEPTABILITE DU GOUT DES EPICES DANS LA CHAIR HACHEE DE POISSONKOLAKOWSKI E; MILER KBM; KOGUT G et al.1983; NAHRUNG; ISSN 0027-769X; DDR; DA. 1983; VOL. 27; NO 5; PP. 407-411; ABS. GER/RUS; BIBL. 5 REF.; 2 TABL.Conference Paper

APTITUDE A LA FORMATION DE KAMABOKO DE SARDINES PECHEES SUR LA COTE DE LA REGION DE NAGASAKIKUROKAWA T.1983; NIPPON SUISAN GAKKAISHI; ISSN 0021-5392; JPN; DA. 1983; VOL. 49; NO 7; PP. 1057-1063; ABS. ENG; BIBL. 10 REF.; 6 FIG./3 TABL.Article

APTITUDE A LA FORMATION DU KAMABOKO DU GEL DE CHAIR DE MERLU DU PACIFIQUE EN GELEENAGAHISA E; NISHIMURO S; FUJITA T et al.1983; NIPPON SUISAN GAKKAISHI; ISSN 0021-5392; JPN; DA. 1983; VOL. 49; NO 6; PP. 901-906; ABS. ENG; BIBL. 14 REF.; 6 FIG./3 TABL.Article

THERMAL DENATURATION AND AGGREGATION OF ACTOMYOSIN FROM ATLANTIC CROAKER. = DENATURATION THERMIQUE ET AGREGATION DE L'ACTOMYOSINE DU POISSON TAMBOUR.LIU YM; LIN TS; LANIER TC et al.1982; JOURNAL OF FOOD SCIENCE.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 6; PP. 1916-1920; BIBL. 38 REF.; 5 FIG./2 TABL.Article

EFFECT OF WASHING ON THE NUTRITIONAL AND QUALITY CHARACTERISTICS OF DRIED MINCED ROCKFISH FLESH = EFFET DU LAVAGE SUR LA QUALITE ET LES CARACTERISTIQUES NUTRITIONNELLES DE LA CHAIR HACHEE ET SECHEE DE SEBASTEADU GA; BABBITT JK; CRAWFORD DL et al.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 4; PP. 1053-1060; 4 P.; BIBL. 19 REF.; 7 TABL.Article

EFFECT OF SOY FLOUR, SOY PROTEIN CONCENTRATE AND SODIUM ALGINATE ON THE TEXTURAL ATTRIBUTES OF MINCED FISH PATTIES = EFFETS DE LA FARINE DE SOJA, DES CONCENTRES PROTEIQUES DE SOJA ET DE L'ALGINATE DE SODIUM SUR LES PROPRIETES TEXTURALES DES PATES DE POISSONROCKOWER RK; DENG JC; OTWELL WS et al.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 4; PP. 1048-1052; BIBL. 13 REF.; 1 FIG./5 TABL.Article

ACCEPTABILITY OF A CANNED PATE PRODUCT BASED ON SOME GULF OF CALIFORNIA SHRIMP BY-CATCH FISH = ACCEPTABILITE D'UN PRODUIT EN CONSERVE ANALOGUE AU PATE A BASE DE POISSONS COLLECTES DANS LES FILETS A CREVETTES DANS LE GOLFE DE CALIFORNIEPOULTER NH; TREVINO JE.1983; JOURNAL OF FOOD TECHNOLOGY; ISSN 0022-1163; GBR; DA. 1983; VOL. 18; NO 3; PP. 361-370; BIBL. 15 REF.; 1 FIG./3 TABL.Article

Behavior of a formed fish product under the stress-relaxation text = Comportement d'un produit à base de poisson soumis à un test de contrainte-relaxationWEINBERG, Z. G; ANGEL, S.Journal of food science. 1985, Vol 50, Num 3, pp 589-638, issn 0022-1147, 4 p.Article

Market development for new seafood products = Le développement du marché pour les nouveaux produits de la pêcheKAWANA, F. S.Food technology (Chicago). 1986, Vol 40, Num 3, pp 125-126, issn 0015-6639Article

Effects of Koji Fermented Phenolic Compounds on the Oxidative Stability of Fish MisoGIRI, Anupam; OSAKO, Kazufumi; OKAMOTO, Akira et al.Journal of food science. 2012, Vol 77, Num 1-3, issn 0022-1147, C226-C235Article

PROTEIN-PROTEIN INTERACTION AND FAT AND WATER BINDING IN COMMINUTED FLESH PRODUCTSDENG JC; TOLEDO RT; LILLARD DA et al.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 4; PP. 1117-1121; BIBL. 18 REF.Article