Correction to: Quality traits of raw and cooked cupped oysters

被引：0
|
作者：
A. Felici
S. Vittori
M. C. T. Meligrana
Alessandra Roncarati
机构：
[1] University of Camerino,School of Biosciences and Veterinary Medicine
[2] University of Camerino,School of Pharmacy
来源：
European Food Research and Technology | 2020年 / 246卷
关键词：
D O I：
暂无
中图分类号：
学科分类号：
摘要：
The article “Quality traits of raw and cooked cupped oysters”, written by A. Felici, S. Vittori, M. C. T. Meligrana, Alessandra Roncarati was originally published electronically on the publisher’s internet portal (currently SpringerLink) on 21 July, 2019 without open access.
引用
收藏
页码：355 / 355
相关论文
共 50 条
  • [1] Quality traits of raw and cooked cupped oysters (vol 71, pg 129, 2019)
    Felici, A.
    Vittori, S.
    Meligrana, M. C. T.
    Roncarati, Alessandra
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2020, 246 (02) : 355 - 355
  • [2] PROTECTING THE QUALITY OF RAW AND COOKED MEAT
    SEUSS, K
    FLEISCHWIRTSCHAFT, 1993, 73 (01): : 28 - 34
  • [3] Quality of raw salmon fillet as a predictor of cooked salmon quality
    Rodbotten, Marit
    Lea, Per
    Ueland, Oydis
    FOOD QUALITY AND PREFERENCE, 2009, 20 (01) : 13 - 23
  • [4] SURGICAL CORRECTION OF CUPPED EAR
    KISLOV, R
    PLASTIC AND RECONSTRUCTIVE SURGERY, 1971, 48 (02) : 121 - &
  • [5] INVESTIGATIONS OF DETERIORATION IN COOKED OYSTERS
    GARDNER, EA
    WATTS, BM
    FOOD TECHNOLOGY, 1956, 10 (12) : 25 - 25
  • [6] DETERIORATION OF COOKED SOUTHERN OYSTERS
    GARDNER, EA
    WATTS, BM
    FOOD TECHNOLOGY, 1957, 11 (01) : 6 - 11
  • [7] Nutritional quality traits of raw and cooked Ark shell (Bivalvia: Arcidae): balancing the benefits and risks of seafood consumption
    Feriel Ghribi
    Dhouha Boussoufa
    Fatma Aouini
    Safa Bejaoui
    Imene Chetoui
    Mehdi Bouaziz
    M’hamed El Cafsi
    Journal of Food Science and Technology, 2021, 58 : 3346 - 3356
  • [8] Nutritional quality traits of raw and cooked Ark shell (Bivalvia: Arcidae): balancing the benefits and risks of seafood consumption
    Ghribi, Feriel
    Boussoufa, Dhouha
    Aouini, Fatma
    Bejaoui, Safa
    Chetoui, Imene
    Bouaziz, Mehdi
    El Cafsi, M'hamed
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2021, 58 (09): : 3346 - 3356
  • [9] Pre-freezing raw hams affects quality traits in cooked hams: Potential influence of protein oxidation
    Utrera, M.
    Armenteros, M.
    Ventanas, S.
    Solano, F.
    Estevez, M.
    MEAT SCIENCE, 2012, 92 (04) : 596 - 603
  • [10] COMPOSITION AND KEEPING QUALITY OF RAW AND COOKED CHICKEN PATTIES
    CUNNINGHAM, FE
    POULTRY SCIENCE, 1977, 56 (05) : 1707 - 1707
12345