Combination effect of phosphate and modified atmosphere on quality and shelf-life extension of refrigerated seabass slices-Reference-Cited by-同舟云学术

Combination effect of phosphate and modified atmosphere on quality and shelf-life extension of refrigerated seabass slices

Published:2005-11 Issue:7 Volume:38 Page:745-756
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Masniyom Payap,Benjakul Soottawat,Visessanguan Wonnop

Publisher

Elsevier BV

Subject

Food Science

Reference66 articles.

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3. Spoilage and shelf life extension of fresh fish and shellfish;Ashie;Critical Reviews in Food Science and Nutrition,1996

4. Physicochemical changes in Pacific whiting muscle proteins during iced storage;Benjakul;Journal of Food Science,1997

5. Branen, A. L. (1978). Interaction of fat oxidation and microbial spoilage in muscle foods. Proceeding of the 31st reciprocal meat conference. Chicago, IL: National Live Stock and Meat Board.

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