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Citation(s) in
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4
(from Reference Citation Analysis)
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FOOD QUALITY AND PREFERENCE (2)
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Cited by Other Article(s)
1
Johnsen SO
, Skipnes D, Skåra T, Hendrickx ME. Thermal Inactivation kinetics of acid phosphatase (ACP) in cod (Gadus morhua).
Eur Food Res Technol
2006. [DOI:
10.1007/s00217-006-0433-7
]
[
Citation(s) in
RCA
: 1
]
[
Impact Index Per Article: 0.1
]
[
Reference Citation Analysis
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[
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[Indexed: 11/27/2022]
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2
Johansson L
, Kiessling A, Kiessling KH, Berglund L. Effects of altered ration levels on sensory characteristics, lipid content and fatty acid composition of rainbow trout (Oncorhynchus mykiss).
Food Qual Prefer
2000. [DOI:
10.1016/s0950-3293(99)00073-7
]
[
Citation(s) in
RCA
: 34
]
[
Impact Index Per Article: 1.4
]
[
Reference Citation Analysis
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[Indexed: 10/18/2022]
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3
Johansson L
, Lundström K, Jonsäll A, Lundh T. Effects of red clover silage and ageing time on sensory characteristics and cooking losses of loin (M. longissimus dorsi) from Hampshire crosses with and without the RN− allele.
Food Qual Prefer
1999. [DOI:
10.1016/s0950-3293(99)00006-3
]
[
Citation(s) in
RCA
: 13
]
[
Impact Index Per Article: 0.5
]
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[Indexed: 11/27/2022]
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4
BERTAK JULIAALBERTINE
, KARAHADIAN CAROL. Surimi-Based Imitation Crab Characteristics Affected by Heating Method and End Point Temperature.
J Food Sci
1995. [DOI:
10.1111/j.1365-2621.1995.tb05658.x
]
[
Citation(s) in
RCA
: 20
]
[
Impact Index Per Article: 0.7
]
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[Indexed: 11/28/2022]
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