105
References
Abu Bakar F, Salleh AB, Razak CNA, Basri M, Ching MK, Son R (2008) Biochemical changes of
fresh and preserved freshwater prawns (Macrobrachium rosenbergii) during storage. Int Food
Res J 15(2):181–191
Addison RF, Ackman RG, Hingley J (1972) Lipid composition of the queen crab (Chionoecetes
opilio). J Fish Res Board Can 29:407–411
Aguilera LM, Chiralt A, Fito P (2003) Food dehydration and structure. Trends Food Sci Technol
14:432–437
Akintola S, Bakare S (2011) Microbiological changes in freshwater prawn (Macrobrachium vollenhovenii, Herklots 1857) stored in ice. Am J Food Technol 68:500–506
Akonor PT, Ofori H, Dziedzoave NT, Kortei NK (2016) Drying characteristics and physical and
nutritional properties of shrimp meat as affected by different traditional drying techniques. Int
J Food Sci Article ID 7879097:5 p
Aladaileh S, Rodney P, Nair SV, Raftos DA (2007) Characterization of polyphenoloxidase activity
in Sydney rock oysters (Saccostrea glomerata). Comp Biochem Physiol B 148:470–480
Albalat A, Gornik SG, Atkinson RJA, Coombs GH, Nel DM (2009) Effect of capture method on
the physiology and nucleotide breakdown products in the Norway lobster (Nephrops norvegicus). Mar Biol Res 5:441450
Albalat A, Gornik SG, Mullen W, Crozier A, Atkinson RJA, Coombs GH, Neil DM (2011) Quality
changes in chilled Norway lobster (Nephrops norvegicus) tail meat and the effects of delayed
icing. Int J Food Sci Technol 46:1413–1421
Alford AB, Schilling MW, Kaminski RM (2016) Consumer acceptability and composition of crayfish harvested from commercial production fields and moist-soil wetlands. J Aquat Food Prod
Technol 25(6):875–884
Al-Maliki GM, Al-Khafaji KK (2018) Comparativestudy of chemical composition of three species of commercial shrimp Penaeus semisulcatus (De Haan, 1844), Metapenaeus affinis and
Parapenaeopsis stylifera (H. Milne-Edward) in North West Arabian Gulf. Oceanogr Fish Open
Access J. MS ID 555725
Alpbaz A (1993) Crustaceans and Arthropods culture. Ege University Fisheries Faculty
Publications No:26. İzmir, pp 300–302
Alpbaz A (2005) Aquaculture. Alp Publications, Izmir, pp 331–343
Amegovu AK, Serunjogi ML, Ogwok P, Makokha V (2012) Nucleotited degradation products,
total volatile basic nitrogen, sensory and microbiological quality of nile pearch (Lates niloticus) fillets under chilled storage. J Microbiol Biotechnol Food Sci 2:653–666
Anderson CL, Pedersen RK (1951) The preservation of fish by smoking and drying. In: Tressler
DK, Lemon JM (eds) Marine products of commerce. Reinhold Publishing, New York,
pp 394–417
Ando M, Nakamura H, Harada R, Yamane A (2004) Effect of super chilling storage on mof freshness of kuruma prawn. Food Sci Technol Res 10(1):25–31
Annie T, McCarron P (2006) Lobster market overview. Maine Lobstermen’s Association
Anonymous (1972) Handling and processing shrimp. Torry Advisory Note No: 54. Department of
Trade and Industry Torry Research Station. 18 p
Anonymous (1981) Standard for canned crab meat CXS 90-1981. Codex Alimentarius International
Food Standards
Anonymous (1993) Canned—canned shrimp standard. TSE 6015 (in Turkish)
Anonymous (1994) The effect of icing on the quality of trawled whole Nephrops. SeaFish house,
1994 / 29 / 1st edition
Anonymous (2016) Processing procedures for canned food products. A Complete Course in
Canning and Related Processes (Fourteenth Edition). Woodhead Publishing Series in Food
Science, Technology and Nutrition. pp 231–265
Anonymous (2019) Atlantic lobster. Food Service Guide. http://lobstercouncilcanada.ca/wpcvontent/uploads/2017/03/Atlantic_Lobster_Guide_P12_compressed.pdf. Accessed 6 Sept
2019
References
References
Abu Bakar F, Salleh AB, Razak CNA, Basri M, Ching MK, Son R (2008) Biochemical changes of
fresh and preserved freshwater prawns (Macrobrachium rosenbergii) during storage. Int Food
Res J 15(2):181–191
Addison RF, Ackman RG, Hingley J (1972) Lipid composition of the queen crab (Chionoecetes
opilio). J Fish Res Board Can 29:407–411
Aguilera LM, Chiralt A, Fito P (2003) Food dehydration and structure. Trends Food Sci Technol
14:432–437
Akintola S, Bakare S (2011) Microbiological changes in freshwater prawn (Macrobrachium vollenhovenii, Herklots 1857) stored in ice. Am J Food Technol 68:500–506
Akonor PT, Ofori H, Dziedzoave NT, Kortei NK (2016) Drying characteristics and physical and
nutritional properties of shrimp meat as affected by different traditional drying techniques. Int
J Food Sci Article ID 7879097:5 p
Aladaileh S, Rodney P, Nair SV, Raftos DA (2007) Characterization of polyphenoloxidase activity
in Sydney rock oysters (Saccostrea glomerata). Comp Biochem Physiol B 148:470–480
Albalat A, Gornik SG, Atkinson RJA, Coombs GH, Nel DM (2009) Effect of capture method on
the physiology and nucleotide breakdown products in the Norway lobster (Nephrops norvegicus). Mar Biol Res 5:441450
Albalat A, Gornik SG, Mullen W, Crozier A, Atkinson RJA, Coombs GH, Neil DM (2011) Quality
changes in chilled Norway lobster (Nephrops norvegicus) tail meat and the effects of delayed
icing. Int J Food Sci Technol 46:1413–1421
Alford AB, Schilling MW, Kaminski RM (2016) Consumer acceptability and composition of crayfish harvested from commercial production fields and moist-soil wetlands. J Aquat Food Prod
Technol 25(6):875–884
Al-Maliki GM, Al-Khafaji KK (2018) Comparativestudy of chemical composition of three species of commercial shrimp Penaeus semisulcatus (De Haan, 1844), Metapenaeus affinis and
Parapenaeopsis stylifera (H. Milne-Edward) in North West Arabian Gulf. Oceanogr Fish Open
Access J. MS ID 555725
Alpbaz A (1993) Crustaceans and Arthropods culture. Ege University Fisheries Faculty
Publications No:26. İzmir, pp 300–302
Alpbaz A (2005) Aquaculture. Alp Publications, Izmir, pp 331–343
Amegovu AK, Serunjogi ML, Ogwok P, Makokha V (2012) Nucleotited degradation products,
total volatile basic nitrogen, sensory and microbiological quality of nile pearch (Lates niloticus) fillets under chilled storage. J Microbiol Biotechnol Food Sci 2:653–666
Anderson CL, Pedersen RK (1951) The preservation of fish by smoking and drying. In: Tressler
DK, Lemon JM (eds) Marine products of commerce. Reinhold Publishing, New York,
pp 394–417
Ando M, Nakamura H, Harada R, Yamane A (2004) Effect of super chilling storage on mof freshness of kuruma prawn. Food Sci Technol Res 10(1):25–31
Annie T, McCarron P (2006) Lobster market overview. Maine Lobstermen’s Association
Anonymous (1972) Handling and processing shrimp. Torry Advisory Note No: 54. Department of
Trade and Industry Torry Research Station. 18 p
Anonymous (1981) Standard for canned crab meat CXS 90-1981. Codex Alimentarius International
Food Standards
Anonymous (1993) Canned—canned shrimp standard. TSE 6015 (in Turkish)
Anonymous (1994) The effect of icing on the quality of trawled whole Nephrops. SeaFish house,
1994 / 29 / 1st edition
Anonymous (2016) Processing procedures for canned food products. A Complete Course in
Canning and Related Processes (Fourteenth Edition). Woodhead Publishing Series in Food
Science, Technology and Nutrition. pp 231–265
Anonymous (2019) Atlantic lobster. Food Service Guide. http://lobstercouncilcanada.ca/wpcvontent/uploads/2017/03/Atlantic_Lobster_Guide_P12_compressed.pdf. Accessed 6 Sept
2019
References