Effect of slaughter methods on the quality of Chilean jack mackerel (Trachurus murphyi) during refrigerated storage
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-013-1114-8.pdf
Reference20 articles.
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3. Aranda M, Mendoza N, Villegas R (2006) Lipid damage during frozen storage of whole jack mackerel (Trachurus symmetricus murphyi). J Food Lipids 13:155–166
4. Chafer M, Gonzalez-Martinez C, Ortola MD, Chiralt A, Fito P (2001a) Kinetics of osmotic dehydration in orange and mandarin peels. J Food Process Eng 24:273–289
5. Chafer M, Gonzalez-Martinez C, Ortola MD, Chiralt A (2001b) Long term osmotic dehydration processes of orange peel at atmospheric pressure and by applying a vacuum pulse. Food Sci Technol Int 7:511–520
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