Поиск по Электронному каталогу

664.951.7:(664.951.014:543)
F97

    Fundamental analysis and modeling of a skillful quality evaluation of swordtip squid by an auctioneerIkeda I.,Nakamura M.,Morimoto E. et al. // J.Nat.Fish.Univ. J.Nat.Fish.Univ. - 2008. - P.339-348. - (Vol.56 N4). - ISSN 0370-9361

Fundamental analysis and modeling of a skillful quality evaluation of swordtip squid by an auctioneerIkeda I.,Nakamura M.,Morimoto E. et al. [Текст] // J.Nat.Fish.Univ. / J.Nat.Fish.Univ. - Tokyo, 2008. - С. P.339-348

664.951.12:(664.951.014:543)
E97

    Extraction,analysis,and identification of chondroitin sulfate in Sturgeon cartilageChen X.-E.,Fang X.-B.,Yu H. et al. // Oceanol.Limnol.Sin. Oceanol.Limnol.Sin. - 2008. - P.49-54. - (Vol.39 N1). - ISSN 0029-814X

Extraction,analysis,and identification of chondroitin sulfate in Sturgeon cartilageChen X.-E.,Fang X.-B.,Yu H. et al. [Текст] // Oceanol.Limnol.Sin. / Oceanol.Limnol.Sin. - Qingdao, 2008. - С. P.49-54

664.951.014:543
C58
Ciemniak A., A. ,Bierkowska E.
    Wielopierscieniowe weglowodory aromatyczne w wybranych przetworach z bezkregowcow morskich oraz konserwach rybnych -anchovis / A. ,Bierkowska E. Ciemniak A. // Folia Univ.Agric.Stetin. Folia Univ.Agric.Stetin. - 2008. - S.19-26. - (N 8). - ISSN 1897-9726

Ciemniak A., A.,Bierkowska E. Wielopierscieniowe weglowodory aromatyczne w wybranych przetworach z bezkregowcow morskich oraz konserwach rybnych -anchovis [Текст] / A. ,Bierkowska E. Ciemniak A. // Folia Univ.Agric.Stetin. / Univ. Agric.Stetin. Folia. - Szczecin, 2008. - С. S.19-26

664.951.11:(664.951.014:543)
A29
Akino, M. et al.
    Studies on the quality evaluation of chum salmon Oncorhynchus keta flesh colorAkino M.,Takeda T.,Imamura T. / M. et al. Akino // Sci.Rep.Hokkaido Fish.Exp.St. Sci.Rep.Hokkaido Fish.Exp.St. - 2007. - P.31-35. - (N 72). - ISSN 0914-6830

Akino, M. et al. Studies on the quality evaluation of chum salmon Oncorhynchus keta flesh colorAkino M.,Takeda T.,Imamura T. [Текст] / M. et al. Akino // Sci.Rep.Hokkaido Fish.Exp.St. / Fish. Exp.St. Sci.Rep.Hokkaido. - Yoichi, 2007. - С. P.31-35

664.951.014:543
C 94
Vinot, C.
    Extraction and purification of peptides from fish protein hydrolisates / C. Vinot // Current Topics Mar.Biotech. Current Topics Mar.Biotech. - 1989. - P.361-364

Vinot, C. Extraction and purification of peptides from fish protein hydrolisates [Текст] / C. Vinot // Current Topics Mar.Biotech. / Topics Mar. Biotech. Current. - Tokyo, 1989. - С. P.361-364

664.951.014:543
P32

    PathogenCombat:"Food safety essential for consumer trust".Reducing food-borne diseases in Europe // Eurofish Mag. Eurofish Mag. - 2009. - P.20-21. - (N 5). - ISSN 1868-5943

PathogenCombat:"Food safety essential for consumer trust".Reducing food-borne diseases in Europe [Текст] // Eurofish Mag. / Mag. Eurofish. - Hamburg, 2009. - С. P.20-21

664.951.28:(664.951.014:543)
R36
Rehbein, H. et al.
    Identifizierung einer "Seezunge"Rehbein H.,Muller-Hohe E.,Hanel R. / H. et al. Rehbein // Inf.Fischereiforsch. Inf.Fischereiforsch. - 2009. - S.35-40. - (Vol.56). - ISSN 1860-9902

Rehbein, H. et al. Identifizierung einer "Seezunge"Rehbein H.,Muller-Hohe E.,Hanel R. [Текст] / H. et al. Rehbein // Inf.Fischereiforsch. / Inf.Fischereiforsch. - Hamburg, 2009. - С. S.35-40

664.951.014:543
M75

    Misleading the masses: detection of mislabelled and substituted frozen fish products in South AfricaVon der Heyden S.,Barendse J.,Seebregts A.J.,Matthee C.A. // ICES J.Mar.Sci. ICES J.Mar.Sci. - 2010. - P.176-185. - (Vol.67 N1). - ISSN 1054-3139

Misleading the masses: detection of mislabelled and substituted frozen fish products in South AfricaVon der Heyden S.,Barendse J.,Seebregts A.J.,Matthee C.A. [Текст] // ICES J.Mar.Sci. / J. Mar.Sci. ICES. - Oxford, 2010. - С. P.176-185

664.951.39:(664.951.014:543)
B22
Bandarra, N. M.
    Chemical composition and nutritional value of raw and cooked black scabbardfish (Aphanopus carbo)Bandarra N.M.,Batista I.,Nunes M.L. / N. M. Bandarra ; соавт.: Batista I., Nunes M.L. // Sci.Mar. - 2009. - P.105-113. - (Vol.73 S2 Suppl.2)

Рубрики: сабля-рыба--технология

   технология рыбы и морепродуктов--биохимия и контроль

Кл.слова (ненормированные):
сабля-рыба -- технология
Доп.точки доступа:
Batista I. \соавт.\
Nunes M.L. \соавт.\

Bandarra, N.M. Chemical composition and nutritional value of raw and cooked black scabbardfish (Aphanopus carbo)Bandarra N.M.,Batista I.,Nunes M.L. [Текст] / N. M. Bandarra ; соавт.: Batista I., Nunes M.L. // Sci.Mar. - 2009. - С. P.105-113

664.95
C45

    Changes in chemical composition and free amino acid of "Yamaduke" pickled pink salmon during prrocessingEbitani K.,Marita M.,Kodama H.& ors. // Sci.Rep.Hokkaido Fish.Exp.St. - 2009. - P.19-24. - (N 74)

Рубрики: лосось--технология

   лососевые--технология

   технология рыбы и морепродуктов--биохимия и контроль

   Тихий океан--ихтиофауна

   Япония

Кл.слова (ненормированные):
лосось -- технология -- лососевые -- Тихий -- Япония

Changes in chemical composition and free amino acid of "Yamaduke" pickled pink salmon during prrocessingEbitani K.,Marita M.,Kodama H.& ors. [Текст] // Sci.Rep.Hokkaido Fish.Exp.St. - 2009. - С. P.19-24