Kanasi Subbaiah (10 results)
- Softcover
Seller: California Books, Miami, FL, U.S.A.California Books
Contact seller4-star sellerCondition: New
£ 55.50
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Condition: New.
- Softcover
Seller: Ria Christie Collections, Uxbridge, United KingdomRia Christie Collections
Contact seller5-star sellerCondition: New
£ 51.65
£ 11.98 shippingShips from United Kingdom to U.S.A.Quantity: Over 20 available
Condition: New. In.
- Softcover
Seller: moluna, Greven, Germanymoluna
Contact seller5-star sellerCondition: New
£ 42.11
£ 42.01 shippingShips from Germany to U.S.A.Quantity: Over 20 available
Condition: New.
- Softcover
Seller: Mispah books, Redhill, SURRE, United KingdomMispah books
Contact seller4-star sellerCondition: New
£ 104.00
£ 25.00 shippingShips from United Kingdom to U.S.A.Quantity: 1 available
paperback. Condition: New. NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
- Softcover
- Print on Demand
Seller: PBShop.store US, Wood Dale, IL, U.S.A.PBShop.store US
Contact seller5-star sellerCondition: New
£ 56.47
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PAP. Condition: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.
- Softcover
- Print on Demand
Seller: PBShop.store UK, Fairford, GLOS, United KingdomPBShop.store UK
Contact seller5-star sellerCondition: New
£ 53.75
£ 3.29 shippingShips from United Kingdom to U.S.A.Quantity: Over 20 available
PAP. Condition: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.
Language: English
Published by LAP LAMBERT Academic Publishing Jan 2023, 2023
- Softcover
- Print on Demand
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermanyBuchWeltWeit Ludwig Meier e.K.
Contact seller5-star sellerCondition: New
£ 53.79
£ 19.72 shippingShips from Germany to U.S.A.Quantity: 2 available
Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The principle objective of this book was to assess changes during frozen storage the moisture, ash and protein contents of tilapia steaks were found to decrease gradually except lipid content. All the quality indices increased gradu…ally due to protein degradation and lipid oxidation. The electrophoretic pattern of SSP degradation showed that the myofibrillar protein was degrading slowly at initial level but it was prominent after 90th day onwards. From the histochemical studies it was found that muscle fiber bundles broken into smaller pieces and the muscle tissues lost their integration. The sensory data showed that the tilapia steaks were still in acceptable condition at the end of 150 days of frozen storage period. Texture analysis of muscles indicated that the muscle tissues lost their original textural characteristics due to breakdown of myofibrillar protein during frozen storage period. The bacterial count increased slowly during the frozen storage period, but no significant difference was found. However, further research is needed to minimize the loss of muscle and textural quality during frozen storage of tilapia fish. 108 pp. Englisch.
Language: English
Published by LAP LAMBERT Academic Publishing Jan 2023, 2023
- Softcover
- Print on Demand
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germanybuchversandmimpf2000
Contact seller5-star sellerCondition: New
£ 53.79
£ 51.45 shippingShips from Germany to U.S.A.Quantity: 1 available
Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -The principle objective of this book was to assess changes during frozen storage the moisture, ash and protein contents of tilapia steaks were found to decrease gradually except lipid content. All the quality indices increased gradually… due to protein degradation and lipid oxidation. The electrophoretic pattern of SSP degradation showed that the myofibrillar protein was degrading slowly at initial level but it was prominent after 90th day onwards. From the histochemical studies it was found that muscle fiber bundles broken into smaller pieces and the muscle tissues lost their integration. The sensory data showed that the tilapia steaks were still in acceptable condition at the end of 150 days of frozen storage period. Texture analysis of muscles indicated that the muscle tissues lost their original textural characteristics due to breakdown of myofibrillar protein during frozen storage period. The bacterial count increased slowly during the frozen storage period, but no significant difference was found. However, further research is needed to minimize the loss of muscle and textural quality during frozen storage of tilapia fish.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 108 pp. Englisch.
More images- Softcover
- Print on Demand
Seller: preigu, Osnabrück, Germanypreigu
Contact seller5-star sellerCondition: New
£ 45.75
£ 60.03 shippingShips from Germany to U.S.A.Quantity: 5 available
Taschenbuch. Condition: Neu. Effect of Frozen Storage on Quality Related Changes in Tilapia | Quality Related Changes in O. niloticus | Subbaiah Kanasi (u. a.) | Taschenbuch | Englisch | 2023 | LAP LAMBERT Academic Publishing | EAN 9786205632376 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19,…49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu Print on Demand.
- Softcover
- Print on Demand
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
Contact seller5-star sellerCondition: New
£ 54.44
£ 52.22 shippingShips from Germany to U.S.A.Quantity: 1 available
Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - The principle objective of this book was to assess changes during frozen storage the moisture, ash and protein contents of tilapia steaks were found to decrease gradually except lipid content. All the quality indices increased gradually…due to protein degradation and lipid oxidation. The electrophoretic pattern of SSP degradation showed that the myofibrillar protein was degrading slowly at initial level but it was prominent after 90th day onwards. From the histochemical studies it was found that muscle fiber bundles broken into smaller pieces and the muscle tissues lost their integration. The sensory data showed that the tilapia steaks were still in acceptable condition at the end of 150 days of frozen storage period. Texture analysis of muscles indicated that the muscle tissues lost their original textural characteristics due to breakdown of myofibrillar protein during frozen storage period. The bacterial count increased slowly during the frozen storage period, but no significant difference was found. However, further research is needed to minimize the loss of muscle and textural quality during frozen storage of tilapia fish.
