Determination of the shelf life of marinated sardine (Sardina pilchardus) stored at 4 °C-Reference-Cited by-同舟云学术

Determination of the shelf life of marinated sardine (Sardina pilchardus) stored at 4 °C

Published:2004-01 Issue:1 Volume:15 Page:1-4
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Gökoğlu Nalan,Cengız Emel,Yerlıkaya Pınar

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference18 articles.

1. Some changes in anchovy marinades during production in different acid-salt concentrations and determination of shelf life;Aksu;Yüzüncüyıl Üniversitesi Veteriner Fakültesi Dergisi,1997

2. Principles of sensory evaluation of food;Amerina,1965

3. Anonymous (2001). Fisheries Statistics. State Institute of Statistics, Prime Ministry Republic of Turkey, Ankara

4. Shelf-life of the marinated local anchovies;Dokuzlu;Journal of Faculty of Vertinary Medicine,2000

5. Sensory, chemical and microbiological assessments of Morroccan sardines (Sardina pilchardus) stored in ice;El Marrackchi;Journal of Food Protection,1990

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