Proteolytic and Sensory Changes During Marination of Rainbow Trout (Oncorhynchus mykiss) Flesh in Pomegranate Juice
Author:
Publisher
Informa UK Limited
Subject
Aquatic Science,Food Science
Reference41 articles.
1. Effect of Pickling Solution on Maturing and Storage Time of Marinated Sea Bass Fillets
2. Physical and Chemical Changes in Anchovy(Engraulis anchoita)Flesh During Marination
3. A study of marination of deepwater pink shrimp (Parapenaeus longirostris, Lucas, 1846) and its shelf life
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