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On food and cooking the science and lore of the kitchen ( PDFDrive ) 1552

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1983; Orlando, FL: Academic, 1985 Martin, R.E et al., eds Chemistry and Biochemistry of Marine Food Products Westport, CT: AVI, 1982 Morita, K et al Comparison of aroma characteristics of 16 fish species by sensory evaluation and gas chromatographic analysis J Sci Food Agric 83 (2003): 289–97 Moyle, P.B., and J.J Cech Fishes: An Introduction to Ichthyology 4th ed Upper Saddle River, NJ: Prentice Hall, 2000 Nelson, J.S Fishes of the World 3rd ed New York: Wiley, 1994 Ò Foighil, D et al Mitochondrial cytochrome oxidase I gene sequences support an Asian origin for the Portuguese oyster Crassostrea angulata Marine Biology 131 (1998): 497– 503 Ofstad, R et al Liquid holding capacity and structural changes during heating of fish muscle Food Microstructure 12 (1993): 163– 74 Oshima, T Anisakiasis: Is the sushi bar guilty? Parasitology Today (2) (1987): 44– 48 Pennarun, A.L et al Identification and origin of the character-impact compounds of raw oyster Crassostrea gigas J Sci Food Agric 82 (2002): 1652–60 Royce, W.F Introduction to the Practice of Fishery Science San Diego, CA: Academic, 1994 Shimizu, Y et al Species variation in the gel-forming [and disintegrating] characteristics of fish meat paste Bulletin Jap Soc Scientific Fisheries 47 (1981): 95–104 Shumway, S E., ed Scallops: Biology, Ecology, and Aquaculture Amsterdam: Elsevier, 1991 Sikorski, Z.E et al., eds Seafood Proteins New York: Chapman and Hall, 1994 Sternin, V., and I Doré Caviar: The Resource Book Moscow and Stanwood, WA: Cultura, 1993 ... Anisakiasis: Is the sushi bar guilty? Parasitology Today (2 ) (1 987): 44– 48 Pennarun, A.L et al Identification and origin of the character-impact compounds of raw oyster Crassostrea gigas J Sci Food Agric... J Sci Food Agric 82 (2 002): 1652–60 Royce, W.F Introduction to the Practice of Fishery Science San Diego, CA: Academic, 1994 Shimizu, Y et al Species variation in the gel-forming [and disintegrating]... Elsevier, 1991 Sikorski, Z.E et al., eds Seafood Proteins New York: Chapman and Hall, 1994 Sternin, V., and I Doré Caviar: The Resource Book Moscow and Stanwood, WA: Cultura, 1993

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