منابع مشابه
Seafood Processing and Safety
Food microorganisms are found on all surfaces (skin and gills) and in the intestines of fishery products.[...].
متن کاملQuality and treatability of seafood processing wastewater using coagulation – flocculation
Introduction: Seafood processing wastewater, which contain high concentrations of pollutants discharged to receiving waters, will reduced the quality of these water resources. The present study was conducted to assess the quality and treatability of wastewater result from fish market in Bandar Abbas using coagulation – flocculation process. Methods: This research was a cross sectional stu...
متن کاملNew system for seafood safety.
The high molecular weight form of the plasminogen activator urokinase (54kD) binds to specific receptor sites on the cell membrane of breast carcinomas by its inactive 'A' chain. The binding is of high affinity (range of dissociation constants: 5.6 x 10-II to 4 x 10 -10 mol and there were between 20 to 250fmol of binding sites per milligram of membrane protein) and equilibrium is reached in 60m...
متن کاملSeafood Safety and Quality: The Consumer’s Role
All the good news about seafood-the health and nutritional benefits, the wide varieties and flavors-has had a positive effect on consumption: people are eating more seafood (http://www.seagrant.sunysb.edu/seafood/pdfs/SeafoodSavvy.pdf). Yet consumers want to be assured that seafood is as safe as, or safer to eat than, other foods. When you hear "seafood safety", think of a safety net designed t...
متن کاملInternational Seafood Trade: Quality and Safety
1 This paper is prepared for an internship program under the project of China Fishery Policy and WTO Accession/Implementation collaborated by the Chinese Academy of Fishery Sciences (CAFS) & the Centre for Trade Policy and Law (CTPL), Ottawa, Canada and financed by the Canadian International Development Agency (CIDA). The author wishes to acknowledge Wenguo Cai, a senior research associate at C...
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ژورنال
عنوان ژورنال: Foods
سال: 2016
ISSN: 2304-8158
DOI: 10.3390/foods5020034