Application of non-invasive techniques to differentiate sea bass (Dicentrarchus labrax, L. 1758) quality cultured under different conditions-Reference-Cited by-同舟云学术

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Application of non-invasive techniques to differentiate sea bass (Dicentrarchus labrax, L. 1758) quality cultured under different conditions

Published:2010-11-18 Issue:4 Volume:19 Page:765-778
ISSN:0967-6120
Container-title:Aquaculture International
language:en
Short-container-title:Aquacult Int

Author:

Costa Corrado,D’Andrea Stefano,Russo Riccardo,Antonucci Francesca,Pallottino Federico,Menesatti Paolo

Publisher

Springer Science and Business Media LLC

Subject

Agronomy and Crop Science,Aquatic Science

Link

http://link.springer.com/content/pdf/10.1007/s10499-010-9393-9.pdf

Reference48 articles.

1. Alasalvar C, Taylor KDA, Oksuz A, Garthwaite T, Alexis MN, Grigorakis K (2001) Freshness assessment of cultured sea bream (Sparus aurata) by chemical, physical and sensory methods. Food Chem 72:33–40

2. Alasalvar C, Taylor KDA, Zubcov E, Shahidi F, Alexis M (2002a) Differentiation of cultured and wild sea bass (Dicentrarchus labrax), total lipids content, fatty acid and trace mineral composition. Food Chem 79:145–150

3. Alasalvar C, Taylor KDA, Oksuz A, Shahidi F, Alexis M (2002b) Comparison of freshness quality of cultured and wild sea bass (Dicentrarchus labrax). J Food Sci 67:3220–3226

4. Alasalvar C, Taylor KDA, Shahidi F (2005) Comparison of volatiles of cultured and wild sea Bream (Sparus aurata) during storage in ice by dynamic headspace analysis/gas chromatography-mass spectrometry. J Agric Food Chem 53:2616–2622

5. Ambrosio PP, Costa C, Sanchez P, Flos R (2008) Stocking density and its influence on shape of Senegalese sole adults. Aquacult Int 16(4):333–343

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