Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets. Read more about Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets.
Effect of single- and two-cycle high hydrostatic pressure treatments on water properties, physicochemical and microbial qualities of minimally processed squids (todarodes pacificus). Read more about Effect of single- and two-cycle high hydrostatic pressure treatments on water properties, physicochemical and microbial qualities of minimally processed squids (todarodes pacificus).
A multiplex PCR method for the identification of commercially important salmon and trout species (Oncorhynchus and Salmo) in North America. Read more about A multiplex PCR method for the identification of commercially important salmon and trout species (Oncorhynchus and Salmo) in North America.
Advances in DNA-based techniques for the detection of seafood species substitution on the commercial market. Read more about Advances in DNA-based techniques for the detection of seafood species substitution on the commercial market.
Interlaboratory evaluation of a real-time multiplex polymerase chain reaction method for identification of salmon and trout species in commercial products. Read more about Interlaboratory evaluation of a real-time multiplex polymerase chain reaction method for identification of salmon and trout species in commercial products.
Reducing levels of Listeria monocytogenes contamination on raw salmon with acidified sodium chlorite. Read more about Reducing levels of Listeria monocytogenes contamination on raw salmon with acidified sodium chlorite.
Selectivity and specificity of a chromogenic medium for detecting Vibrio parahaemolyticust. Read more about Selectivity and specificity of a chromogenic medium for detecting Vibrio parahaemolyticust.
Efficiency of electrolyzed oxidizing water on reducing Listeria monocytogenes contamination on seafood processing gloves. Read more about Efficiency of electrolyzed oxidizing water on reducing Listeria monocytogenes contamination on seafood processing gloves.
Effects of electrolyzed oxidizing water on reducing Listeria monocytogenes contamination on seafood processing surfaces. Read more about Effects of electrolyzed oxidizing water on reducing Listeria monocytogenes contamination on seafood processing surfaces.
Vibrio parahaemolyticus: a concern of seafood safety. Read more about Vibrio parahaemolyticus: a concern of seafood safety.
