Quality assessment of gutted and ungutted gurnard (Trigla spp.) by organoleptic and objective methods-Reference-Cited by-同舟云学术

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Quality assessment of gutted and ungutted gurnard (Trigla spp.) by organoleptic and objective methods

Published:1980 Issue:5 Volume:171 Page:352-354
ISSN:0044-3026
Container-title:Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung
language:en
Short-container-title:Z Lebensm Unters Forch

Author:

Vyncke Wilfried

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/BF01087131.pdf

Reference17 articles.

1. Tarr H (1966) J Food Sci 31:846 (1966)

2. Hiltz D, Dyer W, Nowlan S, Dingle J (1971) Fish Inspection and Quality Control. Fishing News (Books) Ltd, London p 191

3. Ehira S (1976) Bull Tokai Regional Fish. Res. Lab. 1:88

4. Martin R, Gray A, Pierson M (1978) Food Technol 32:188

5. Wittfogel H, Gebhardt R (1957) Arch Lebensm Hyg 8:241

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of previous gutting on rancidity development in horse mackerel (Trachurus trachurus) during frozen storage at −20 °C;International Journal of Food Science & Technology;2008-01-24

2. Chemical Composition and Ice Spoilage of Albacore (Thunnus alalunga);Journal of Food Science;1990-05

3. Spoilage of European hake (Merluccius merluccius) in ice;Journal of the Science of Food and Agriculture;1987

4. Comparison of Whole with Headed and Gutted Orange Roughy Stored in Ice: Sensory, Microbiology and Chemical Assessment;Journal of Food Science;1986-01

5. Storage of New Zealand Jack Mackerel (Trachurus novaezelandiae) In Ice: Chemical, Microbiological and Sensory Assessment;Journal of Food Science;1984-11

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