Agricultural and Biological Sciences
Atlantic Cod Fish
100%
Shelf Life
65%
Aquaculture
59%
Storage
42%
Spoilage
36%
Fillet
35%
Phosphorylation
32%
Liver
32%
Fucus
32%
Photobacterium
32%
Proteins
31%
Frozen Storage
30%
Fish
27%
Nematode Larvae
24%
Sewage
24%
Kelp
20%
Water
18%
Pseudomonas
17%
Larvae
16%
Prevalence
16%
Sensory Properties
16%
Occurrence
16%
Shewanella
15%
Humans
12%
Seawater
12%
Water Holding Capacity
11%
Rigor Mortis
11%
Slaughter
11%
Objectives
10%
Sensory Evaluation
10%
Blood
10%
Bacteria
9%
Protein Phosphorylation
9%
Myofibrillar Proteins
9%
Myosin Heavy Chain
9%
Pseudoterranova decipiens
8%
Anisakis Simplex
8%
Parasite
8%
Contracaecum
8%
Storage Temperature
8%
Quality of Life
8%
Annuals
8%
Nematode
8%
Decline
8%
Sequencing
8%
Coasts
8%
Bacterial Communities
8%
Foods
7%
Microbial Growth
6%
Acinetobacter
6%
Food Science
Modified Atmosphere Packaging
85%
Food Product
41%
Blanching
41%
Fillet
35%
Spoilage Organisms
33%
Water Holding Capacity
32%
Starter Culture
32%
Carbohydrate
24%
Salt
22%
Food Quality
18%
Food Supply
18%
Reduction
16%
Iodine
16%
Umami
16%
Organoleptic Property
16%
Glutamic Acid
16%
Carotene
16%
Nutrient
16%
Vitamin C
16%
Sensory Quality
10%
Drip Loss
10%
Frozen Food
8%
Kimchi
8%
Food Safety
8%
Cabbage
8%
Clostridium
8%
Vegetable
8%
Preserve
8%
Listeria monocytogenes
8%
Earth and Planetary Sciences
Seaweed
20%
Greenland
12%
Sewage
12%
Pathogen
12%
Sea Water
12%
Waste Water
12%
Region
8%
Microbiota
8%
Sample
8%
