Chemical, enzymatical and textural changes during marination and storage period of sardine (Sardina pilchardus) marinades-Reference-Cited by-同舟云学术

Chemical, enzymatical and textural changes during marination and storage period of sardine (Sardina pilchardus) marinades

Published:2005-08-17 Issue:6 Volume:221 Page:821-827
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Kilinc Berna,Cakli Sukran

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-005-0114-y.pdf

Reference29 articles.

1. Anonymus (2000) Fisheries Statistics. State Institute of Statistics, Prime Ministry Republic of Turkey, Ankara

2. Kilinc B (1998) Physical, chemical, microbiological and sensory changes of sardine (Sardina pilchardus) during frozen storage. Ege University, Fisheries Faculty, Fish Processing Technology Department, MSc Thesis, Izmir, Turkey

3. Kilinc B (2003) A study on marination of sardine (Sardina pilchardus) fillets and its shelflife. Ege University, Institute of Fish Processing Technology, PhD Thesis, Izmir, Turkey

4. Meyer V (1965) Marinades. Fish as Food. Academic, New York, 489 pp

5. McLay BR (1972) Marinades. Ministry of Agriculture Fisheries and Food. Torry Advisory Note No: 56(14)

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