Effects of Marinating Time, Acetic Acid and Salt Concentrations on the Quality of Little Tunny Fish (Euthynnus alletteratus) Fillet-Reference-Cited by-同舟云学术

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Effects of Marinating Time, Acetic Acid and Salt Concentrations on the Quality of Little Tunny Fish (Euthynnus alletteratus) Fillet

Published:2016-04-19 Issue:6 Volume:40 Page:1154-1163
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Topuz Osman Kadİr¹

Affiliation:

1. Seafood Processing Technology Department; Fisheries Faculty of Akdeniz University; Antalya Turkey

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12696/fullpdf

Reference32 articles.

1. Nutritional composition of fats in seafoods;Ackman;Prog. Food Nutr. Sci.,1989

2. Seasonal changes in crude and lipid composition of herring fillets, byproducts, and respective produced oils;Aidos;J. Agr. Food Chem.,2002

3. The effect of short-term tumbling and salting on the quality of turkey breast muscle;Babji;Poult. Sci.,1982

4. Bligh , E.G. Dyer , W.J. 1959 37 911 917

5. Some new three level designs for the study of quantitative variables;Box;Technometrics.,1960

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