Influence of frozen storage on aptitude of sardine and dolphinfish for cold-smoking process

Author:

Gómez-Estaca Joaquín,Giménez Begoña,Gómez-Guillén Carmen,Montero Pilar

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

1. Denaturation of cod myosin during freezing after modification with formaldehyde;Ang;Journal of Food Science,1989

2. Determination of volatile basic nitrogen in fish – a 3rd collaborative study by the West European Fish Technologists Association (WEFTA);Antonacopoulos;Zeitschrift für Lebensmittel-Untersuchung und-Forschung A,1989

3. Official methods of analysis,1984

4. Effect of brine pre-treatment on lipid stability of frozen horse mackerel (Trachurus trachurus);Aubourg;European Food Research and Technology,2002

5. The development of rancidity in cold-stored herrings: the influence of some antioxidants;Banks;Journal of the Science of Food and Agriculture,1952

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