Characterization of the physicochemical, sensory and microbiological properties of bonito gravlax during storage
Author:
Publisher
Elsevier BV
Subject
Cultural Studies,Food Science
Reference45 articles.
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2. The sensory characteristics, nutritional profile and physical changes of the Atlantic bonito (Sarda sarda Bloch, 1793) gravlax: effect of dill (Anethum graveolens) and garden cress (Lepidium sativum);Altan;Int. J. Gastron. Food Sci.,2022
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1. Structure/function relationship of Atlantic bonito (Sarda sarda Bloch) myoglobin and comparison with Atlantic and Tinker mackerel myoglobins;Food Bioscience;2024-06
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