The effects of cooking salmon sous-vide on its antithrombotic properties, lipid profile and sensory characteristics - ScienceDirect
Marine Drugs | Free Full-Text | Structural Elucidation of Irish Organic Farmed Salmon (Salmo salar) Polar Lipids with Antithrombotic Activities | HTML
Applications of bioactive compounds extracted from olive industry wastes: A review - Madureira - - Comprehensive Reviews in Food Science and Food Safety - Wiley Online Library
Anyone have papers about the biology of Trachinus draco?
Frontiers | Response of Benthic Macrofauna to Eutrophication in a Mesocosm Experiment: Ecosystem Resilience Prevents Hypoxic Conditions | Marine Science
Report of the Experts Meeting for the Re-establishment of the GFCM Committee on Aquaculture Network on Environmental and Aquaculture in the Mediterranean
Foods | Free Full-Text | Bioprospecting for Antithrombotic Polar Lipids from Salmon, Herring, and Boarfish By-Products | HTML
Mucosal barrier status in Atlantic salmon fed marine or plant-based diets supplemented with probiotics - ScienceDirect
Mucosal barrier status in Atlantic salmon fed marine or plant-based diets supplemented with probiotics - ScienceDirect
Effect of freezing on quality of sea bass and gilthead sea bream - Nasopoulou - 2012 - European Journal of Lipid Science and Technology - Wiley Online Library
Otolith fluctuating asymmetry in Boops boops (Actinopterygii, Sparidae) from two marine stations (Bizerte and Kelibia) in Tunisian waters | Journal of the Marine Biological Association of the United Kingdom | Cambridge Core
Mucosal barrier status in Atlantic salmon fed marine or plant-based diets supplemented with probiotics - ScienceDirect
Otolith fluctuating asymmetry in Boops boops (Actinopterygii, Sparidae) from two marine stations (Bizerte and Kelibia) in Tunisian waters | Journal of the Marine Biological Association of the United Kingdom | Cambridge Core
Foods | Free Full-Text | Characterization of Bacterial Communities of Cold-Smoked Salmon during Storage | HTML
The effects of cooking salmon sous-vide on its antithrombotic properties, lipid profile and sensory characteristics - ScienceDirect
Foods | Free Full-Text | Bioprospecting for Antithrombotic Polar Lipids from Salmon, Herring, and Boarfish By-Products | HTML
Foods | Free Full-Text | Bioprospecting for Antithrombotic Polar Lipids from Salmon, Herring, and Boarfish By-Products | HTML
Full article: Major gene expression changes and epigenetic remodelling in Nile tilapia muscle after just one generation of domestication
AKT3-mediated IWS1 phosphorylation promotes the proliferation of EGFR-mutant lung adenocarcinomas through cell cycle-regulated U2AF2 RNA splicing | Nature Communications
A practical method for the sparse resultant | Proceedings of the 1993 international symposium on Symbolic and algebraic computation
Consequences of seafood mislabeling for marine populations and fisheries management | PNAS
Investigating the impact of the COVID-19 pandemic on computing students' sense of belonging | ACM Inroads
The effects of cooking salmon sous-vide on its antithrombotic properties, lipid profile and sensory characteristics - ScienceDirect
The effects of cooking salmon sous-vide on its antithrombotic properties, lipid profile and sensory characteristics - ScienceDirect
Genetic interactions between marine finfish species in European aquaculture and wild conspecifics - Youngson - 2001 - Journal of Applied Ichthyology - Wiley Online Library
