{"refrec":{"BRefID":246415,"RR":"<b>Kramer, D. E.; Liston, J. (Ed.)</b> (1987). Seafood quality determination. <i>Developments in food science</i>, 15. Elsevier: Amsterdam. ISBN 0-444-42895-x. v, 677 pp.","BEntID":238112,"PublicFlag":1,"CheckedFlag":0,"wosflag":0,"vabbflag":0,"RefStringPartII":". <i>Developments in food science</i>, 15. Elsevier: Amsterdam. ISBN 0-444-42895-x. v, 677 pp.","DocTypID":5,"DocType":"Book/Monograph","MarineFlag":0,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":0,"Authorstring":"Kramer, D. E.; Liston, J. (Ed.)","OrigTitleTranslFlag":0,"Authorstringtrunc":"Kramer, D. E.; Liston, J. (Ed.)","Englishabstract":null,"AbstractOtherLang":null,"BibLvlCode":"MS","StandardTitle":"Seafood quality determination","OrigTitleLangCode":"en","OrigTitleLangCodeExtended":"eng","OrigTitleLangID":15,"DateLastModified":{"date":"2024-12-10 01:33:17.368041","timezone_type":1,"timezone":"+01:00"},"UserAccessRight":null,"UserAccID":null,"AuthorKeywords":null,"OtherDescriptors":null,"Notes":null,"AnaPub":null,"MonPub":1987,"DateUpdate":"2023-01-05","DateCreate":"2015-05-04","SecASFANote":null,"ConfID":null,"PeerRev":1,"VlizCoreFlag":1,"WoScode":null,"VABBcode":null,"OpenAcc":0},"refs":null,"anarec":null,"monrec":{"MonID":246415,"ISBN":"0-444-42895-x","PubliDate":1987,"IssueDate":null,"Volume":"15","Issue":null,"Pagination":"v, 677","Place":"Amsterdam","Edition":null,"BRefXtra":null,"BRefXtraRR":null,"SerID":42788,"SerRR":"Developments in Food Science. Elsevier: Oxford; New York; Amsterdam.  ISSN 0167-4501; e-ISSN 2211-9345","Ser2BRefID":null,"Ser2RR":null,"StandardTitleSer":"Developments in Food Science","ISSN":"0167-4501","AbbrevSer":"Dev. Food Sci.","Degree":null,"ThesisID":null,"InsID":null,"Acronym":null,"FullStandardName":null,"ToPubliDate":null,"SerNotes":null,"eISBN":null,"Pages":677},"serrec":null,"relations":null,"relationsRev":null,"addrec":null,"othpubs":null,"ownerships":null,"authors":[{"AutName":"Kramer","Firstname":"Donald E.","Initials":"D. E.","Affiliation":null,"Discriminator":null,"CorporateFlag":0,"BEntID":238112,"AutID":193719,"OrderNr":1,"DegrID":null,"EditorFlag":1,"CorrespFlag":0,"IllustratorFlag":0,"ReviserFlag":0,"TranslatorFlag":0,"InsAcronym":null,"InsFSN":null,"ORCID":null,"PersID":null,"InsID":null},{"AutName":"Liston","Firstname":"John","Initials":"J.","Affiliation":null,"Discriminator":null,"CorporateFlag":0,"BEntID":238112,"AutID":193720,"OrderNr":2,"DegrID":null,"EditorFlag":1,"CorrespFlag":0,"IllustratorFlag":0,"ReviserFlag":0,"TranslatorFlag":0,"InsAcronym":null,"InsFSN":null,"ORCID":null,"PersID":null,"InsID":null}],"mapdetails":null,"datasets":null,"monographs":null,"monparts":[{"BRefID":364800,"StandardTitle":"Changes in the quality and microstructure of frozen rockfish","AuthorsString":"Reid, D.S. <i>et al.</i>","BibLvlCode":"AMS"},{"BRefID":364801,"StandardTitle":"Application of flow injection analysis (FIA) to the determination of seafood quality","AuthorsString":"Wekell, M.M.; Hollingworth, T.A.; Sullivan, J.J.","BibLvlCode":"AMS"},{"BRefID":364802,"StandardTitle":"Measurement of volatile aroma constituents as a means for following sensory dterioration of fresh fish and fishery products","AuthorsString":"Josephson, D.B.; Lindsay, R.C.; Olafsdottir, G.","BibLvlCode":"AMS"},{"BRefID":364803,"StandardTitle":"Instrumental measurement of the textural quality of fresh fish flesh: Effect of pH and cooking temperature","AuthorsString":"Segars, R.A.; Johnson, E.A.","BibLvlCode":"AMS"},{"BRefID":364804,"StandardTitle":"Measurement of tainting in seafoods","AuthorsString":"Howgate, P.","BibLvlCode":"AMS"},{"BRefID":364805,"StandardTitle":"New technique for detection of fishbones","AuthorsString":"Jensen, S.A.; Huss, H.H.","BibLvlCode":"AMS"},{"BRefID":364806,"StandardTitle":"Development an importance of a sensory standards process","AuthorsString":"Poste, L.M.","BibLvlCode":"AMS"},{"BRefID":364807,"StandardTitle":"Sensory methodology for estimating quality attributes of seafoods","AuthorsString":"Sawyer, F.M.","BibLvlCode":"AMS"},{"BRefID":364808,"StandardTitle":"Standardizing sensory evaluation methods for marketing fish products","AuthorsString":"Kosmark, J.J.","BibLvlCode":"AMS"},{"BRefID":364809,"StandardTitle":"Sensory profiling of cooked, peeled, and individually frozen shrimps (<i>Pandalus borealis</i>), and investigation of sensory changes during frozen storage","AuthorsString":"Solberg, T.; Tidemann, E.; Martens, M.","BibLvlCode":"AMS"},{"BRefID":364810,"StandardTitle":"Instrumental methods for predicting seafood sensory texture quality","AuthorsString":"Hamann, D.D.; Lanier, T.C.","BibLvlCode":"AMS"},{"BRefID":364811,"StandardTitle":"Postmortem changes in muscle protein structure as fish quality indices","AuthorsString":"French, J.S.","BibLvlCode":"AMS"},{"BRefID":364812,"StandardTitle":"Determination of ethanol in canned salmon","AuthorsString":"Hollingworth Jr., T.A.; Throm, H.R.; Wekell, M.M.","BibLvlCode":"AMS"},{"BRefID":364813,"StandardTitle":"Fish oil analysis using combined thin-layer chromatography and flame-ionization detection (TLC-FID)","AuthorsString":"Whitsett, J.F. <i>et al.</i>","BibLvlCode":"AMS"},{"BRefID":364814,"StandardTitle":"Chemical indices of decomposition in tuna","AuthorsString":"Farn, G.; Sims, G.G.","BibLvlCode":"AMS"},{"BRefID":364815,"StandardTitle":"Determination of fish freshness using the K value and comments on some other biochemical changes in relation to freshness","AuthorsString":"Ehira, S.; Uchiyama, H.","BibLvlCode":"AMS"},{"BRefID":364816,"StandardTitle":"A review of high-pressure liquid chromatographic methods for measuring nucleotide degradation in fish muscle","AuthorsString":"Kennish, J.M.; Kramer, D.E.","BibLvlCode":"AMS"},{"BRefID":364817,"StandardTitle":"Chemical and biochemical indices for assessing the quality of fish packaged in controlled atmospheres","AuthorsString":"Lindsay, R.C.; Josephson, D.B.; Olafsdottir, G.","BibLvlCode":"AMS"},{"BRefID":364818,"StandardTitle":"Determination of histamine, putrescine and cadaverine","AuthorsString":"Taylor, S.L.; Summer, S.S.","BibLvlCode":"AMS"},{"BRefID":364819,"StandardTitle":"Rapid methods and automated procedures for microbiological evaluation of seafood","AuthorsString":"Fung, D.Y.C.; Hart, R.A.; Chain, V.","BibLvlCode":"AMS"},{"BRefID":364820,"StandardTitle":"Applicability of commercial testing kits for microbiological quality control of seafoods","AuthorsString":"Slabyj, B.M.; Bolduc, G.R.","BibLvlCode":"AMS"},{"BRefID":364821,"StandardTitle":"Microbiological quality of Alaska pollock surimi","AuthorsString":"Elliot, E.L.","BibLvlCode":"AMS"},{"BRefID":364822,"StandardTitle":"Some recent developments in microbiological methods for assessing seafood quality","AuthorsString":"Gibson, D.M.; Hobbs, G.","BibLvlCode":"AMS"},{"BRefID":364823,"StandardTitle":"New rapid methods in microbiological evaluation of fish quality","AuthorsString":"Huss, H.H.; Trolle, G.; Gram, L.","BibLvlCode":"AMS"},{"BRefID":364824,"StandardTitle":"Histamine production by the psychrophillic flora","AuthorsString":"Van Sprekens, K.J.A.","BibLvlCode":"AMS"},{"BRefID":364825,"StandardTitle":"Seafood-transmitted infections and intoxications in recent years","AuthorsString":"Bryan, F.L.","BibLvlCode":"AMS"},{"BRefID":364826,"StandardTitle":"Marine fish parasites of public health importance","AuthorsString":"Olson, R.E.","BibLvlCode":"AMS"},{"BRefID":364827,"StandardTitle":"The application of high performance liquid chromatography in a paralytic shellfish poisoning monitoring program","AuthorsString":"Sullivan, J.J.; Wekell, M.M.","BibLvlCode":"AMS"},{"BRefID":364828,"StandardTitle":"Microbiology of surimi-based products","AuthorsString":"Matches, J.R. <i>et al.</i>","BibLvlCode":"AMS"},{"BRefID":364829,"StandardTitle":"Correlation of chemical parameters in cod mince and surimi with the surimi quality","AuthorsString":"Martinez, I.; Eide, O.; Ofstad, R.","BibLvlCode":"AMS"},{"BRefID":364830,"StandardTitle":"Industrial application of a computerized time-temperature monitoring system for measuring the freshness of chilled fish","AuthorsString":"Tinker, B.L.; Learson, R.J.; Slavin, J.W.","BibLvlCode":"AMS"},{"BRefID":364831,"StandardTitle":"Estimating time-temperature effects by a rapid systematic sensory method","AuthorsString":"Bremner, H.A.; Olley, J.; Vail, A.M.A.","BibLvlCode":"AMS"},{"BRefID":364832,"StandardTitle":"Estimating the shelf life of packaged fish","AuthorsString":"Gibson, D.M.; Ogden, I.D.","BibLvlCode":"AMS"},{"BRefID":364833,"StandardTitle":"Protein quality methods for seafoods","AuthorsString":"Acton, J.C.; Rudd, C.L.","BibLvlCode":"AMS"},{"BRefID":364834,"StandardTitle":"Evaluation of seafood protein quality as predicted by C-PER assays","AuthorsString":"Lee, K.-H.; Ryu, H.-S.","BibLvlCode":"AMS"},{"BRefID":364835,"StandardTitle":"Control of nutritional and sensory quality of cultured fish","AuthorsString":"Mohr, V.","BibLvlCode":"AMS"},{"BRefID":364836,"StandardTitle":"Seafood lipids: Analysis and health benefits","AuthorsString":"Lampila, L.E.","BibLvlCode":"AMS"},{"BRefID":364837,"StandardTitle":"Minerals in seafoods: Availability and interactions","AuthorsString":"Gordon, D.T.","BibLvlCode":"AMS"},{"BRefID":364838,"StandardTitle":"Trends in seafood: A southern perspective","AuthorsString":"Anderson, R.D.","BibLvlCode":"AMS"},{"BRefID":364839,"StandardTitle":"What is fish quality? Can we incorporate consumer perceptions?","AuthorsString":"Bisogni, C.A.; Ryan, G.J.; Regenstein, J.M.","BibLvlCode":"AMS"},{"BRefID":364840,"StandardTitle":"Impact of consumer perceptions on seafood","AuthorsString":"Slavin, J.W.","BibLvlCode":"AMS"},{"BRefID":364841,"StandardTitle":"Consumer acceptance of frozen fish products","AuthorsString":"Symons, H.","BibLvlCode":"AMS"},{"BRefID":364842,"StandardTitle":"Nutrition: Major contribution in seafood quality","AuthorsString":"Wedman, B.","BibLvlCode":"AMS"},{"BRefID":364843,"StandardTitle":"The development of grade standards for Atlantic groundfish","AuthorsString":"Mills, R.E.; Emberley, B.J.","BibLvlCode":"AMS"},{"BRefID":364844,"StandardTitle":"Fish inspection and quality control in Europe","AuthorsString":"Howgate, P.","BibLvlCode":"AMS"},{"BRefID":364845,"StandardTitle":"Aspects related to quality of farmed Norwegian salmon (<i>Salmo salar</i>)","AuthorsString":"Blokhus, H.","BibLvlCode":"AMS"},{"BRefID":364846,"StandardTitle":"FAO/WHO codex alimentarius commission: The impact, acceptance and the use of codex international standards and codes of practice for fish and fishery products","AuthorsString":"Hutchinson, J.M.","BibLvlCode":"AMS"},{"BRefID":364847,"StandardTitle":"Voluntary U.S. Standards for grades of fishery products","AuthorsString":"Blaufarb, G.P.; Johnston, E.C.","BibLvlCode":"AMS"}],"serparts":null,"BEntOpen":null,"BEntPrivate":null,"availability":[{"BInstID":385795,"LibID":36,"BRefID":246415,"EmbargoDate":null,"FullEmbargoDate":null,"PhysMedID":0,"hasOCRd":null,"ShelfLocCode":null,"RFID":104578,"PaidValue":null,"Medium":"Paper","Description":null,"Acronym":"VLIZ","Library":"Vlaams Instituut voor de Zee","DutchTerm":"Grondstoffen en energie","URL":null,"ClassifID":42,"Classification":"Non-living Resources","ReqLink":null,"ClassifTypID":null,"URLLocation":null,"SubDir":null,"InternalReq":null,"LoggedInReq":null,"Disclaimer":null,"DutchDisclaimer":null,"FileFormat":null,"FileDescr":null,"InsPub":1,"InsID":36,"FileFormID":null,"LendableFlag":1,"PublicFlag":1,"orderLib":"A","Notes":null,"AccConID":null,"AccessConstraint":null,"LicURL":null}],"litstyles":null,"thespers":null,"arch2discl":null,"SERpubls":[{"PublName":"Elsevier","Place":"Amsterdam"}],"MONpubls":null,"pictures":[],"thestermsPath":null,"thestermsASFA":null,"taxtermsASFA":null,"geotermsASFA":null,"collections":null,"conf":null,"proj":null,"Physdatasets":null,"spcols":{"315":{"SpName":"Donation ILVO","SpColID":315,"ParSpColID":1026,"TopParID":1026,"ShortName":"Donation ILVO","URLLocation":null,"LibID":36,"OpenRepoFlag":null,"SpTypID":null,"TopParIDNotWebsite":1026,"SpColPath":"Donations Library/Donation ILVO"},"1026":{"SpName":"Donations Library","SpColID":1026,"ParSpColID":null,"TopParID":null,"ShortName":null,"URLLocation":null,"LibID":36,"OpenRepoFlag":null,"SpTypID":null,"TopParIDNotWebsite":null,"SpColPath":"Donations Library"}},"doi":null,"publs":[{"PublID":483,"PublName":"Elsevier","InsID":10940,"PersID":null,"INBOID":4047,"OrderNr":1}],"serparttypes":null,"monauthors":null,"MParts":null,"SParts":null,"hLibs":null,"langs":[{"BEntID":238112,"AbstractFlag":0,"LangID":15,"LangCode":"en","Lang":"English","DutchTerm":"Engels","LangCodeExtended":"eng"}],"urls":null,"thesterms":null,"taxterms":null,"geoterms":null,"othterms":null,"asfacodes":null,"asfa2codes":null,"thestermsFRIS":null,"taxtermsFRIS":null,"geotermsFRIS":null,"othtermsFRIS":null,"resmessage":"","complete":1,"sessions":{"newSesName":"Hoflack, Vicky, V.","newSesDate":{"date":"2015-05-04 12:02:47.193000","timezone_type":3,"timezone":"Europe/Brussels"},"updSesName":"Verheyde, Fons, F.","updSesDate":{"date":"2023-01-05 11:53:26.447000","timezone_type":3,"timezone":"Europe/Brussels"}}}
