frozen fish stick
Selected indexed studies
- Microbiological quality of frozen breaded fish and shellfish products. (Appl Environ Microbiol, 1976) [PMID:779643]
- Preparation of a multifunctional non-stick tamarind polysaccharide-polyvinyl alcohol hydrogel immobilized with a quorum quenching enzyme for maintaining fish freshness. (Carbohydr Polym, 2023) [PMID:36604060]
- Determination of fish flesh content in frozen coated fish products (modification of AOAC Official Method 971.13): Collaborative Study. (J AOAC Int, 1997) [PMID:9419864]
_Worker-drafted node — pending editorial review._
Connections
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Sources
- Gas-liquid chromatographic determination of total cholesterol in multicomponent foods. (1975) pubmed
- Microbiological quality of frozen breaded fish and shellfish products. (1976) pubmed
- Preparation of a multifunctional non-stick tamarind polysaccharide-polyvinyl alcohol hydrogel immobilized with a quorum quenching enzyme for maintaining fish freshness. (2023) pubmed
- Determination of fish flesh content in frozen coated fish products (modification of AOAC Official Method 971.13): Collaborative Study. (1997) pubmed
- Analysis of per- and poly-fluoroalkyl substances (PFAS) in processed foods from FDA's Total Diet Study. (2022) pubmed
- [Germ content of deep-frozen fish sticks]. (1969) pubmed
- Collaborative study for the comparison of two methods for the determination of total cholesterol in multicomponent foods. (1976) pubmed
- The effect of vacuum packaging on histamine changes of milkfish sticks at various storage temperatures. (2017) pubmed