1. A 3D MRI-based Numerical Model Dedicated to Industrial Thawing of Large Tuna Fishes. Issue 7 (9th August 2019) Authors: Drissi, Mohamed; Curet, Sébastien; Rouaud, Olivier Journal: Journal of aquatic food product technology Issue: Volume 28:Issue 7(2019) Page Start: 743 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. A Commander Has Left the Bridge. Issue 6 (17th August 2016) Authors: Børresen, Torger Journal: Journal of aquatic food product technology Issue: Volume 25:Issue 6(2016) Page Start: 789 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. A Comparative Analysis of the Quantity and Quality of Oil Extracted from Five Commercially Important Freshwater Fish Species in Kenya. Issue 1 (2nd January 2021) Authors: Mwangi, Kimani Daniel; Kitaka, Nzula; Otachi, Elick Journal: Journal of aquatic food product technology Issue: Volume 30:Issue 1(2021) Page Start: 122 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. A Comparative Study of Lipid Composition of an Undervalued Crustacean (Munida spp.) Captured in Winter and Summer. Issue 9 (21st October 2017) Authors: García-Soto, Bibiana; Trigo, Marcos; Barros-Velázquez, Jorge; Aubourg, Santiago P. Journal: Journal of aquatic food product technology Issue: Volume 26:Issue 9(2017) Page Start: 1004 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. A Comparative Study on Some Functional and Antioxidant Properties of Kilka Meat, Fishmeal, and Stickwater Protein Hydrolysates. Issue 7 (9th August 2018) Authors: Mahdabi, Mahdad; Hosseini Shekarabi, Seyed Pezhman Journal: Journal of aquatic food product technology Issue: Volume 27:Issue 7(2018) Page Start: 844 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. A Comparative Study on the Quality Changes of Croaker (Johnius dussumieri) Fish Stored in Slurry Ice and Flake Ice. Issue 4 (21st April 2018) Authors: Annamalai, Jeyakumari; Lakshmi, Narasimha Murthy; Sivam, Visnuvinayagam; Chandragiri Nagaraja Rao, Ravishankar Journal: Journal of aquatic food product technology Issue: Volume 27:Issue 4(2018) Page Start: 508 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. A Mathematical Model for Describing the Rheological Behaviour of Skin Gelatine Extracted from the Caspian Sea Huso huso. Issue 1 (2nd January 2020) Authors: Mahjoorian, Abbas; Jafarian, Sara; Fazeli, Fatemeh; Saeidi Asl, Mohammad Reza Journal: Journal of aquatic food product technology Issue: Volume 29:Issue 1(2020) Page Start: 2 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. A milestone for the OSU Surimi School. Issue 5 (28th May 2017) Authors: DeWitt, Christina A. Mireles Journal: Journal of aquatic food product technology Issue: Volume 26:Issue 5(2017) Page Start: 501 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. A Novel Stilbene Analogue: Antioxidant Activity and Application in Controlling the Quality and Bacterial Growth of Shrimp Refrigerated at 4ºC. Issue 2 (7th February 2022) Authors: Xia, Wei; Chakka, Vara Prasad; Chen, Kai; Wang, Fan; Xie, Yuan-Yuan; Hider, Robert C.; Zhou, Tao Journal: Journal of aquatic food product technology Issue: Volume 31:Issue 2(2022) Page Start: 214 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. A Potential Positive Effect of Unwanted Self-isolation for Scientists?. Issue 5 (27th May 2020) Authors: Sivertsvik, Morten Journal: Journal of aquatic food product technology Issue: Volume 29:Issue 5(2020) Page Start: 427 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗