Determination of changes in chemical and sensory quality of sea bass marinades stored at +4 (±1)°C in marinating solution
Author:
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/19476337.2011.614016
Reference15 articles.
1. The effect of lemon juice on bonito (Sarda sarda, Bloch, 1793) preserved by sous vide packaging
2. Hygienic Evaluation of Marinated Sea Bass and Challenge Test for Listeria monocytogenes
3. Determination of the shelf life of marinated sardine (Sardina pilchardus) stored at 4 °C
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