Bacteriological and biochemical assessment of marinating cephalopods, crustaceans and gastropoda during 24 weeks of storage
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/09637480701425650
Reference39 articles.
1. Quality changes in sardines (Sardina pilchardus) stored in ice and at ambient temperature
2. The influence of marinating with weak organic acids and salts on the intramuscular connective tissue and sensory properties of beef
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2. Evaluation of the qualitative properties and consumer perception of marinated sardine Sardina pilchardus: The effect of fucoxanthin addition;International Journal of Gastronomy and Food Science;2023-03
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4. Organoleptic and Chemical Changes during Storage of Sea Bass Marinades (Dicentrarchus labrax L., 1758);Journal of Food Processing and Preservation;2013-01-09
5. Antimicrobial Drug Resistance and Molecular Characterization ofSalmonellaIsolated from Domestic Animals, Humans, and Meat Products;Foodborne Pathogens and Disease;2009-04
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