Chemical changes during the chilled storage of Chilean jack mackerel (Trachurus murphyi): Effect of a plant-extract icing system

Author:

Quitral Vilma,Donoso Ma Luisa,Ortiz Jaime,Herrera Ma Victoria,Araya Héctor,Aubourg Santiago P.

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

1. Verbesserte Apparatus zur quantitativen Destillation wasserdampfflüchtiger Stoffe;Antonacopoulos;Zeitschrift für Lebensmittel Untersuchung und Forschung,1960

2. Lipid damage during frozen storage of whole jack mackerel (Trachurus symmetricus murphyi);Aranda;Journal of Food Lipids,2006

3. Damage detection in horse mackerel (Trachurus trachurus) during chilled storage;Aubourg;Journal of the America Oil Chemists’ Society,2001

4. Edible coatings and films for processed foods;Baker,1994

5. Chemical and microbiological assessments of mackerel (Scomber scombrus) stored in ice;Bennour;Journal of Food Protection,1991

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