Browsing by Subject "SALMON SALMO-SALAR"
Now showing items 1-4 of 4
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A Comparative Presentation of Implementation of ISO 22000 Versus HACCP and FMEA in a Small Size Greek Factory Producing Smoked Trout: A Case Study
(2009)ISO 22000 is the new standard bound to replace HACCP on issues related to food safety. Although several companies, especially the big ones, have either implemented or are on the point of implementing ISO 22000, there are ... -
The effect of organic and conventional production methods on sea bream growth, health and body composition: a field experiment
(2012)This study aimed to develop a better understanding of organic sea bream aquaculture production in Greece, in particular its consequences for fish growth, health and body composition, and to propose and update standards for ... -
Implementation of quality control methods (physico-chemical, microbiological and sensory) in conjunction with multivariate analysis towards fish authenticity
(2005)Nowadays authenticity of foods and fish in particular has become of crucial importance because of high number of adulteration cases. Authenticity control has gained ground thanks to the development of several rapid ... -
Patterns of gastric evacuation, digesta characteristics and pH changes along the gastrointestinal tract of gilthead sea bream (Sparus aurata L.) and European sea bass (Dicentrarchus labrax L.)
(2011)A comparative study of gastric evacuation rates (GERs) and digesta content, moisture and pH values along the gastrointestinal tract was performed between gilthead sea bream and European sea bass. In order to distinguish ...