Channels :: FRELIP Discovery

Author: Opara, U. L.

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Modified atmosphere packaging and quality of fresh Cape hake (Merluccius capensis) fish fillets

Similar Items: Modified atmosphere packaging and quality of fresh Cape hake (Merluccius capensis) fish fillets

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Modified atmosphere packaging of pomegranate arils
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PCR-RFLP typification of microbes used in the production of a fermented fish product
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Development of value-added products using the neck flesh of Cape Hake (Merluccius Capensis)
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Perforation-mediated modified atmosphere packaging (PM-MAP) and shelf-life of pomegranate fruit arils (cv. ACCO)
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Influence of different preservation techniques and packaging materials on the activity of stored Kepi grains
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Title Preservation of Tshidzimba, a cereal-legume composite porridge, through fermentation, canning and drying
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Characterisation and utilisation of microbes in the production of fish sauce and paste
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Postharvest physiology and effects of modified atmosphere packaging and anti-browning treatment on quality of pomegranate arils and aril-sac (CV. Bhagwa)
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Probable mechanisms involved in the muscle gaping of rainbow trout (Oncorhynchus mykiss)
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Identifying temperature breaches and breaks in the export cold chain of fresh hake from Namibia (Walvis Bay) to Europe (Spain)
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The development of the chondrocranium of Merluccius capensis Cast. and its possible contribution to the distributional ecology of the Cape hakes
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Needs assessment of youths Involved in fish farming in Ibadan metropolis, Oyo State, Nigeria
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Evaluation of the Ecological Potential of Fish Production Ponds in the Eastern Region of Cameroon
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Extraction and Characterization of Nanopowder from Snakehead Fish (Channa striata) Bones
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Design and Development of Biodegradable Microporous Polymeric Systems with enhanced Characteristics for Food Packaging Applications
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Nutrient Enhancement and Quality Evaluation of a Fish-Powder Incorporated Ready-to-Use Cutlet-Mix
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Optimization of Chicken–Fish Protein Ratios in Crackers: Effects on Chemical Composition, Physical Properties, and Sensory Quality
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Optimization of the fish silage-corn bran mixture in the preparation of diets for black soldier flies (Hermetia illucens)
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Establishment of a genetic database and molecular methods for the identification of fish species available on the South African market
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Active biodegradable jellyfish gelatine–chitosan film for preserving sierra fish (Scomberomorus sierra)mince at different storage temperatures
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Process Optimization of Fish Gelatin Edible Films Production Using Red Pitaya Peel: RSM Modeling of Homogenization and Drying Effects
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Fish oil rich in ω-3 fatty acid alleviates long-term high fructose consumption-induced fatty liver and kidney dysfunction in rats
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Non-Thermal Processing Techniques for Extending Shelf-Life of Fresh Fish
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Designing Novel Biopolymer-Based Matrices for Hemostatic and Food Packaging Applications