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, Phycis chuss
National Institutes of Health
Semantic Scholar uses AI to extract papers important to this topic.
Observance des recommandations pour le screening biologique de l’acidocétose diabétique: niveaux d’application au CHU de Bobo-Dioulasso (Burkina Faso)
Corpus ID: 165851847
Le diagnostic de l’acidocetose diabetique fait l’objet de recommandations. L’objectif de cette etude etait de verifier si les…
Genetic and Morphological Variation of the Forkbeard, Phycis phycis (Pisces, Phycidae): Evidence of Panmixia and Recent Population Expansion along Its Distribution Area
Ana S B Rodrigues
Corpus ID: 15288451
The knowledge of population structure of a species is essential to effectively assess and manage fisheries. In the present study…
Evaluation of various infused cryoprotective ingredients for their freeze-thaw stabilizing and texture improving properties in frozen red hake muscle.
C M Lee
Journal of food science
Corpus ID: 24128848
Various cryoprotective ingredients were evaluated for their freeze-thaw stabilizing and texture improving properties during 6-mo…
Behavioral responses of red hake,Urophycis chuss, to decreasing concentrations of dissolved oxygen
A. L. Studholme
B. L. Olla
Environmental Biology of Fishes
Corpus ID: 11728445
SynopsisLaboratory experiments were conducted to examine changes in behavior of red hake,Urophycis chuss, under decreasing…
Production of seafood flavor from red hake (Urophycis chuss) by enzymatic hydrolysis.
C M Lee
Journal of agricultural and food chemistry
Corpus ID: 12795002
Protein hydrolysates were prepared as a natural flavor stock from the red hake (Urophycis chuss) headed-gutted (H&G) mince and…
Characterization of trimethylamine-N-oxide (TMAO) demethylase activity from fish muscle microsomes.
Journal of biochemistry
Corpus ID: 6651029
A crude microsomal fraction isolated from red hake (Urophycis chuss) muscle demethylated trimethylamine-N-oxide (TMAO). Two…
Chemical and nutritional characteristics of fish protein concentrate processed from heated whole red hake, Urophycis chuss.
B. R. Stililngs
Corpus ID: 89238963
Sequence of limiting amino acids in fish protein concentrate produced by isopropyl alcohol extraction of red hake (Urophycis chuss).
O. A. Hammerle
D. G. Snyder
The Journal of nutrition
Corpus ID: 4513717
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