kw.\*:("Produit pêche")
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Analyzing for Histamine in SeafoodMERMELSTEIN, Neil H.Food technology (Chicago). 2010, Vol 64, Num 2, pp 66-70, issn 0015-6639, 5 p.Article
Seafood science and technology : conservation of desirabilityBREMNER, H. A.Food Australia. 2009, Vol 61, Num 5, pp 183-190, issn 1032-5298, 8 p.Article
Considerazioni igienico-sanitarie su prodotti ittici consumati crudi = Hygienic-sanitary evaluations about typically raw-eaten seafoodsNORMANNO, G; DAMBROSIO, A; QUAGLIA, N. C et al.Industrie alimentari (Pinerolo). 2003, Vol 42, Num 429, pp 961-964, issn 0019-901X, 4 p.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
Chemical basis of the quality of seafood flavors and aromasLINDSAY, R. C.Marine Technology Society journal. 1991, Vol 25, Num 1, pp 16-22, issn 0025-3324Article
Percentages of total arsenic represented by arsenobetaine levels of manufactured seafood productsVELEZ, D; YBANEZ, N; MONTORO, R et al.Journal of agricultural and food chemistry (Print). 1995, Vol 43, Num 5, pp 1289-1294, issn 0021-8561Article
Best practices in life cycle assessment implementation in fisheries. Improving and broadening environmental assessment for seafood production systemsVAZQUEZ-ROWE, Ian; HOSPIDO, Almudena; TERESA MOREIRA, Ma et al.Trends in food science & technology (Regular ed.). 2012, Vol 28, Num 2, pp 116-131, issn 0924-2244, 16 p.Article
Polychlorinated biphenyls and organochlorine pesticides in seafood from the gulf of naples (Italy)FERRANTE, Maria Carmela; CIRILLO, Teresa; NASO, Barbara et al.Journal of food protection. 2007, Vol 70, Num 3, pp 706-715, issn 0362-028X, 10 p.Article
Export of Australian seafood. Impediments and attempts to address themTHROWER, S. J; MCVEIGH, J.Food Australia. 1994, Vol 46, Num 11, pp 491-494, issn 1032-5298Article
Prevalence of Listeria spp., Campylobacter spp. Salmonella spp. Yersinia spp. and toxigenic Escherichia coli on meat and seafood in TrinidadADESIYUN, A. A.Food microbiology. 1993, Vol 10, Num 5, pp 395-403, issn 0740-0020Article
Non-traditional methods of seafood preservationFLICK, G. J; GI-PYO HONG; KNOBL, G. M et al.Marine Technology Society journal. 1991, Vol 25, Num 1, pp 35-43, issn 0025-3324Article
Seafood safety in questionOTWELL, W. S.Marine Technology Society journal. 1991, Vol 25, Num 1, pp 23-29, issn 0025-3324Article
The potential role of fish and seafood in attaining nutrient balance and improving healthKINSELLA, J. E.Marine Technology Society journal. 1991, Vol 25, Num 1, pp 4-15, issn 0025-3324Article
Noroviruses in Seafood: A 9-Year Monitoring in ItalyPAVONI, Enrico; CONSOLI, Marta; SUFFREDINI, Elisabetta et al.Foodborne pathogens and disease. 2013, Vol 10, Num 6, pp 533-539, issn 1535-3141, 7 p.Article
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
Modeling and predicting the growth boundary of Listeria monocytogenes in lightly preserved seafoodMEJLHOLM, Ole; DALGAARD, Paw.Journal of food protection. 2007, Vol 70, Num 1, pp 70-84, issn 0362-028X, 15 p.Article
Studies on advanced utilization technology of marine oilsFUJITA, T.Nippon Suisan Gakkaishi. 1995, Vol 61, Num 4, pp 490-493, issn 0021-5392Article
Seafood microbiologyWARD, D. R.Marine Technology Society journal. 1991, Vol 25, Num 1, pp 30-34, issn 0025-3324Article
Elimination of unpleasant odors of putrefied seafoodsKAWAI, T; ISHIDA, Y; HIGASHIDA, T et al.Nippon Suisan Gakkaishi. 1990, Vol 56, Num 6, issn 0021-5392, p. 1013Article
Valorisation santé des produits de la mer (Granville, 23-25 mai 2002) = Marine products and health enhancement (Granville, May 23-25 2002)Sea health nutrition international symposiumSymposium international nutrition santé mer. 2003, isbn 2-9520790-0-5, 220 p., isbn 2-9520790-0-5Conference Proceedings
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
Analysis of Toxic Metals in Seafood Sold in New York State by Inductively Coupled Plasma Mass Spectrometry and Direct Combustion AnalysisKING, Thomas J; SHERIDAN, Robert S; RICE, Daniel H et al.Journal of food protection. 2010, Vol 73, Num 9, pp 1715-1720, issn 0362-028X, 6 p.Article
Microbiological and pathogenic contaminants of seafood in greecePAPADOPOULOU, C; ECONOMOU, E; ZAKAS, G et al.Journal of food quality. 2007, Vol 30, Num 1, pp 28-42, issn 0146-9428, 15 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