A Survey of In-Oil Canned Tuna Quality by Sensory Analysis and the Determination of the Oxidative Degradation of the Liquid Medium-Reference-Cited by-同舟云学术

A Survey of In-Oil Canned Tuna Quality by Sensory Analysis and the Determination of the Oxidative Degradation of the Liquid Medium

Published:2010-03-02 Issue:4 Volume:13 Page:672-681
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Caponio Francesco¹,Bilancia Maria Teresa¹,Summo Carmine¹,Gomes Tommaso¹,Pasqualone Antonella¹

Affiliation:

1. a Department of Biology and Chemistry of Agro-Forestry and Environment (DIBCA), Food Science and Technology Section , University of Bari , Bari, Italy

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942910902738939

Reference24 articles.

1. Environmental assessment of canned tuna manufacture with a life-cycle perspective

2. Assessment of trace elements in canned fishes (mackerel, tuna, salmon, sardines and herrings) marketed in Georgia and Alabama (United States of America)

3. Comparison of DNA extraction methods from muscle of canned tuna for species identification

4. Application of PCR-RFLP analysis on species identification of canned tuna

5. Species Differentiation by Multivariate Analysis of Phospholipids from Canned Atlantic Tuna

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