Chemical, sensory and shelf life evaluation of sliced salmon treated with salts of organic acids-Reference-Cited by-同舟云学术

Chemical, sensory and shelf life evaluation of sliced salmon treated with salts of organic acids

Published:2007-01 Issue:2 Volume:101 Page:592-600
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Sallam Khalid Ibrahim

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

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4. Fresh and lightly preserved seafood;Dalgaard,2000

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