Parcourir par sujet "SEABREAM SPARUS-AURATA"
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Effect of musical stimuli and white noise on rainbow trout (Oncorhynchus mykiss) growth and physiology in recirculating water conditions
(2013)Two musical stimuli transmissions (Mozart and Romanza) as compared with white noise treatment or control, both resulted in significantly higher growth performance in juvenile (6.7 +/- 0.12 g) rainbow trout (Oncorhynchus ... -
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 ... -
Microbial spoilage analysis and its effect on chemical changes and shelf-life of Norway lobster (Nephrops norvegicus) stored in air at various temperatures
(2011)P>Microbial activity and spoilage of Norway lobster (Nephrops norvegicus) from Greek temperate waters, stored in air at 20, 5 and 0 degrees C was assessed. Microbial spoilage population, Total Volatile-Base Nitrogen (TVB-N), ... -
Microbiological spoilage and investigation of volatile profile during storage of sea bream fillets under various conditions
(2014)Volatile organic compound (VOC) profile was determined during storage of sea bream (Sparus aurata) fillets under air and Modified Atmosphere Packaging (MAP CO2/O-2/N-2: 60/10/30) at 0,5 and 15 degrees C. Microbiological, ... -
Nutrition in organic aquaculture: an inquiry and a discourse
(2011)Organic aquaculture has lagged behind the agriculture sector in terms of the quantities and diversity of certified organic products because of the absence of detailed accepted standards and criteria until recently. The ... -
Protein synthesis in gilthead sea bream: response to partial fishmeal replacement
(2012)The present study aimed to measure tissue protein synthesis in sea bream fed isonitrogenous diets that contained 63, 55 and 50% fishmeal; in the latter two diets, 16 and 27% of the fishmeal protein was replaced with plant ...