Enhanced quality and safety during on-board chilled storage of fish species captured in the Grand Sole North Atlantic fishing bank

Author:

Barros-Velázquez Jorge,Gallardo José M.,Calo Pilar,Aubourg Santiago P.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference32 articles.

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

2. Quality assessment of sardines during storage by measurement of fluorescent compounds;Aubourg;Journal of Food Science,1997

3. Chemical and sensory changes in Mediterranean hake (Merluccius merluccius) under refrigeration (6–8°C) and stored in ice;Baixas-Nogueras;Journal of Agricultural and Food Chemistry,2002

4. Dynamic aspects of Biochemistry;Baldwin,1957

5. Histamine and cadaverine production by bacteria isolated from fresh and frozen albacore (Thunnus alalunga);Ben-Gigirey;Journal of Food Protection,1999

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