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Seafood: resources, nutritional composition, and preservation.
Introduction. Resources and Their Availability. The Nutritive Composition of the Major Groups of Marine Food Organisms. Postharvest Biochemical and Microbial Changes. The Preparation of the Catch forExpand
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Polycyclic aromatic hydrocarbons in smoked fish: a critical review
Abstract Among hundreds of components, wood smoke also contains at least 100 polycyclic aromatic hydrocarbons (PAH) and their alkylated derivatives. Many of them are carcinogenic. Benzo[α]pyreneExpand
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Long chain polyunsaturated fatty acids in smoked Atlantic mackerel and Baltic sprats
Abstract Atlantic mackerel and Baltic sprats are rich sources of n − 3 long chain polyunsaturated fatty acids (LC PUFA). Literature data point to an influence of the properties of the raw material,Expand
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The Myofibrillar Proteins in Seafoods
Very concise and informative reviews on the myofibrillar proteins have been published by Maruyama (1985), Squire and Vibert (1987), Nakai and Li-Chan (1988), and Morrissey, Mulvihill, and O’NeillExpand
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The Contents of Proteins and Other Nitrogenous Compounds in Marine Animals
Proteins are very important components of fish meat because they affect both the nutritional value and the sensory properties of fish products. In the muscles and various organs of marine animals,Expand
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Chemical & functional properties of food proteins
Chemical & functional properties of food proteins , Chemical & functional properties of food proteins , کتابخانه مرکزی دانشگاه علوم پزشکی ایران
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Principles of Smoking
Treatment of a large variety of foods with wood smoke has been practiced for centuries—predominantlymeats, poultry, and fish, but also scallops, cheeses, prunes, paprika, and themalt used to produceExpand
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Biotechnological Applications of Seafood Proteins and Other Nitrogenous Compounds
Marine biotechnology is a rapidly growing field that has taken on new meaning as a result of recent advances in natural product chemistry, comparative biochemistry, molecular biology, and geneExpand
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