المؤلفون: Pan, Xindong^{Aff1, Aff2, Aff3}, Chen, Yong, Jiang, Tao, Yang, Jian, Tian, Yongjun^{Aff1, Aff2, IDs4299502400229x_cor5}

المصدر: Marine Life Science & Technology. :1-14

المؤلفون: Agustiana, Siti Aisyah, Hafni Rahmawati, D.E. Anggraini, Aolia Ramadhani

المصدر: Техника и технология пищевых производств, Vol 54, Iss 2, Pp 236-244 (2024)

مصطلحات موضوعية: gelatin, halal gelatin, jelly candy, nutritional value, quality, mackerel skin, scomberomorus commersonii, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://fptt.ru/en/issues/22705/22646/; https://doaj.org/toc/2074-9414; https://doaj.org/toc/2313-1748

URL الوصول: https://doaj.org/article/7de54fa2caf0408a9e75dc1c3a1ab6ac

المؤلفون: Pan, Mengzhen, Zhang, Chi, Tian, Yongjun^{Aff1, Aff2, IDs0034302220215_cor3}, Zhu, Qinghuan

المصدر: Journal of Oceanology and Limnology. 41(4):1620-1627

المؤلفون: R. Widayanti, J. B. Limiano, R. P. Sari, S. D. L. S. Nugroho, A. Ibrahim, S. Pakpahan, Nurjirana

المصدر: Brazilian Journal of Biology, Vol 84 (2024)

مصطلحات موضوعية: COX2 gene, marine biodiversity, mackerel, phylogenetic, Scomberomorus spp, Science, Biology (General), QH301-705.5, Zoology, QL1-991, Botany, QK1-989

وصف الملف: electronic resource

Relation: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1519-69842024000100483&lng=en&tlng=en; http://www.scielo.br/pdf/bjb/v84/1519-6984-bjb-84-e278322.pdf; https://doaj.org/toc/1678-4375

URL الوصول: https://doaj.org/article/b5ea6e2bde434c359c8b67512e9c23e4

المؤلفون: Yaru XUE, Zihong CHEN, Maokun HUANG

المصدر: Shipin gongye ke-ji, Vol 44, Iss 8, Pp 244-251 (2023)

مصطلحات موضوعية: scomberomorus niphonius visceral, antioxidant peptide, effervescent tablet, preparation process, response surface method, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1002-0306

URL الوصول: https://doaj.org/article/784ba18f32a9421d844deabf38900981

المؤلفون: Di Natale, Antonio^Aff2

المساهمون: Di Natale, Antonio, editor^Aff1

المصدر: Italian Annotated Bibliography of Tuna, Tuna-like and Billfish Species. :591-622

المؤلفون: Di Natale, Antonio^Aff2, Piccinetti, Corrado^Aff3, Addis, Piero^Aff4, Garibaldi, Fulvio^Aff5, Tinti, Fausto^Aff6

المساهمون: Di Natale, Antonio, editor^Aff1

المصدر: Italian Annotated Bibliography of Tuna, Tuna-like and Billfish Species. :497-589

المؤلفون: Naderi Gharahgheshlagh, Soheila^{Aff1, Aff2}, Latifi, Noorahmad^{Aff2, IDs10989023105341_cor2}, Ghadimi, Tayyeb^{Aff1, Aff2}, Farokh Forghani, Siamak^{Aff1, Aff2}, Irilouzadian, Rana, Amini, Naser^{Aff3, Aff4}, Larijani, Ghazaleh, Hatami, Saeideh, Taghavian, Negar, Bayat Shahbazi, Sina, Latifi, Fatemeh^{Aff8, IDs10989023105341_cor11}

المصدر: International Journal of Peptide Research and Therapeutics: formerly known as "Letters in Peptide Science". 29(4)

المؤلفون: Kexin CUI, Yong SUN, Lihui TONG, Ying YU, Jin ZHANG, Mingli WANG, Yunhong FU, Deqing ZHOU, Dajun WANG, Nan LIU

المصدر: Shipin gongye ke-ji, Vol 44, Iss 5, Pp 10-20 (2023)

مصطلحات موضوعية: fishery products, scomberomorus niphonius, lipid oxidation, volatile flavor components, drying methods, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1002-0306

URL الوصول: https://doaj.org/article/979afda85650469e97bc0ad1fb8aa2d1

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