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Journal Abstract Search

370 related items for PubMed ID: 21535569

  • 1. Quality of ready to serve tilapia fish curry with PUFA in retortable pouches.
    Dhanapal K, Reddy GV, Nayak BB, Basu S, Shashidhar K, Venkateshwarlu G, Chouksey MK.
    J Food Sci; 2010 Sep; 75(7):S348-54. PubMed ID: 21535569
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  • 5. Optimization of process conditions for Rohu fish in curry medium in retortable pouches using instrumental and sensory characteristics.
    Majumdar RK, Dhar B, Roy D, Saha A.
    J Food Sci Technol; 2015 Sep; 52(9):5671-80. PubMed ID: 26344980
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  • 7. Inclusion of blended lipid solutions as functional ingredients to alter the fatty acid profile of beef patties.
    Lowder AC, Osburn WN.
    J Food Sci; 2010 Sep; 75(7):S355-64. PubMed ID: 21535570
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  • 11. Quality and safety of fish curry processed by sous vide cook chilled and hot filled technology process during refrigerated storage.
    Shakila RJ, Raj BE, Felix N.
    Food Sci Technol Int; 2012 Jun; 18(3):261-9. PubMed ID: 22701059
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  • 12. Comparison of quality attributes of buffalo meat curry at different storage temperature.
    Kandeepan G, Anjaneyulu AS, Kondaiah N, Mendiratta SK.
    Acta Sci Pol Technol Aliment; 2011 Jun; 10(1):87-95. PubMed ID: 22232531
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  • 13. n-3 PUFA fortification of high n-6 PUFA farmed tilapia with linseed could significantly increase dietary contribution and support nutritional expectations of fish.
    Shapira N, Weill P, Sharon O, Loewenbach R, Berzak O.
    J Agric Food Chem; 2009 Mar 25; 57(6):2249-54. PubMed ID: 19243170
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  • 15. Fatty acid profile and oxidative stability of pork as influenced by duration and time of dietary linseed or fish oil supplementation.
    Haak L, De Smet S, Fremaut D, Van Walleghem K, Raes K.
    J Anim Sci; 2008 Jun 25; 86(6):1418-25. PubMed ID: 18310496
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  • 17. Stabilizing oils from smoked pink salmon (Oncorhynchus gorbuscha).
    Bower CK, Hietala KA, Oliveira AC, Wu TH.
    J Food Sci; 2009 Apr 25; 74(3):C248-57. PubMed ID: 19397710
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