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Original

Effect of using seaweed (eucheuma) powder on the quality of fish cutlet

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Pages 327-335 | Published online: 06 Jul 2009

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Shahin Roohinejad, Mohamed Koubaa, Francisco J. Barba, Sania Saljoughian, Mehrnoush Amid & Ralf Greiner. (2017) Application of seaweeds to develop new food products with enhanced shelf-life, quality and health-related beneficial properties. Food Research International 99, pages 1066-1083.
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M.D. Hanjabam, A.A. Zynudheen, G. Ninan & S. Panda. (2017) Seaweed as an Ingredient for Nutritional Improvement of Fish Jerky. Journal of Food Processing and Preservation 41:2, pages e12845.
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Luísa M. P. Valente, Mariana Araújo, Sónia Batista, Maria J. Peixoto, Isabel Sousa-Pinto, Vanda Brotas, Luís M. Cunha & Paulo Rema. (2015) Carotenoid deposition, flesh quality and immunological response of Nile tilapia fed increasing levels of IMTA-cultivated Ulva spp.. Journal of Applied Phycology 28:1, pages 691-701.
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Bénédicte Charrier, Elodie Rolland, Vishal Gupta & C. R. K. Reddy. (2015) Production of genetically and developmentally modified seaweeds: exploiting the potential of artificial selection techniques. Frontiers in Plant Science 6.
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Kritika Mahadevan. 2015. Seaweed Sustainability. Seaweed Sustainability 347 364 .
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Shilpi Gupta & Nissreen Abu-Ghannam. (2011) Recent developments in the application of seaweeds or seaweed extracts as a means for enhancing the safety and quality attributes of foods. Innovative Food Science & Emerging Technologies 12:4, pages 600-609.
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S. Cofrades, I. López-López, C. Ruiz-Capillas, M. Triki & F. Jiménez-Colmenero. (2011) Quality characteristics of low-salt restructured poultry with microbial transglutaminase and seaweed. Meat Science 87:4, pages 373-380.
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