Journal of Aquatic Food Product Technology, Volume 33, Issue 3 (2024)

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Journal of Aquatic Food Product Technology, Volume 33, Issue 3 (2024)

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Volume 33, 2024 Vol 32, 2023 Vol 31, 2022 Vol 30, 2021 Vol 29, 2020 Vol 28, 2019 Vol 27, 2018 Vol 26, 2017 Vol 25, 2016 Vol 24, 2015 Vol 23, 2014 Vol 22, 2013 Vol 21, 2012 Vol 20, 2011 Vol 19, 2010 Vol 18, 2009 Vol 17, 2008 Vol 16, 2007 Vol 15, 2006-2007 Vol 14, 2005 Vol 13, 2004-2005 Vol 12, 2003 Vol 11, 2002 Vol 10, 2001 Vol 9, 2000 Vol 8, 1999 Vol 7, 1998 Vol 6, 1997 Vol 5, 1996 Vol 4, 1995-1996 Vol 3, 1994-1995 Vol 2, 1993-1994 Vol 1, 1992-1993
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Articles

Article
Determination of Proximate, Amino Acid, and Vitamin Compositions of Sous-Vide Cooked Meagre (Argyrosomus regius) and Shrimp (Penaeus japonicus)
Nalan Gokoglu, Hanife Aydan Yatmaz, Bahar Gümüş & Afsin Ceylan
Pages: 233-246
Published online: 21 Dec 2023
AbstractforDetermination of Proximate, Amino Acid, and Vitamin Compositions of Sous-Vide Cooked Meagre (Argyrosomus regius) and Shrimp (Penaeus japonicus) | Full Text | References | PDF (427.5 KB) | EPUB
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Article
Enhancing the Quality of Refrigerated Smooth-Hound Shark Fillet with a Fish Gelatin Coating Enriched with Garden Cress Extract
Ali Salem, Ola Abdelhedi, Haifa Sebii, Fadia Ben Taheur, Nahed Fakhfakh, Frederic Debeaufort, Mourad Jridi & Nacim Zouari
Pages: 247-262
Published online: 04 Mar 2024
AbstractforEnhancing the Quality of Refrigerated Smooth-Hound Shark Fillet with a Fish Gelatin Coating Enriched with Garden Cress Extract | Full Text | References | PDF (1.2 MB) | EPUB
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Article
Effects of Seasonal Variation in Plumpness, Biochemical Composition from Scallop (Mizuhopecten yessoensis) on Vitality Changes During Dry Storage
Yan Cai, Minghui Jiang, Jinyang Liu, Zhongzhuan Yin, Yuanyong Tian & Chunhong Yuan
Pages: 263-274
Published online: 03 Mar 2024
AbstractforEffects of Seasonal Variation in Plumpness, Biochemical Composition from Scallop (Mizuhopecten yessoensis) on Vitality Changes During Dry Storage | Full Text | References | PDF (2.7 MB) | EPUB
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Article
Effects of Lipid on the Formation of Heterocyclic Aromatic Amines and Advanced Glycation End Products in Thermally Processed Fish
Xi Chen, Ruichun Wang, Haixia Yu, Yingying Huang & Simin Zhang
Pages: 275-290
Published online: 23 May 2024
AbstractforEffects of Lipid on the Formation of Heterocyclic Aromatic Amines and Advanced Glycation End Products in Thermally Processed Fish | Full Text | References | PDF (2.9 MB) | EPUB | Supplemental
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Correction

Correction
Correction
Page: I
Published online: 11 Apr 2024
CitationforCorrection | Full Text | PDF (607.7 KB) | EPUB
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