The use of a tea polyphenol dip to extend the shelf life of silver carp (Hypophthalmicthys molitrix) during storage in ice-Reference-Cited by-同舟云学术

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The use of a tea polyphenol dip to extend the shelf life of silver carp (Hypophthalmicthys molitrix) during storage in ice

Published:2008-05 Issue:1 Volume:108 Page:148-153
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Fan Wenjiao,Chi Yuanlong,Zhang Shuo

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Quality changes in sardines (Sardina pilchardus) stored in ice and at ambient temperature;Ababouch;Food Microbiology,1996

2. Partial freezing as a means of keeping freshness of fish;Aleman;Bulletin of Tokai Regional Fisheries Research Laboratory,1982

3. Principles of sensory evaluation of food;Amerine,1965

4. The fishery yearbook of china;Anonymous,2006

5. Official methods of analysis;AOAC,2002

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