Impact of icing systems with aqueous, ethanolic and ethanolic-aqueous extracts of algaFucus spiralison microbial and biochemical quality of chilled hake (Merluccius merluccius)-Reference-Cited by-同舟云学术

Impact of icing systems with aqueous, ethanolic and ethanolic-aqueous extracts of algaFucus spiralison microbial and biochemical quality of chilled hake (Merluccius merluccius)

Published:2016-07-21 Issue:9 Volume:51 Page:2081-2089
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Barros-Velázquez Jorge¹,Miranda José M.¹,Ezquerra-Brauer Josafat Marina²,Aubourg Santiago P.³

Affiliation:

1. Department of Analytical Chemistry, Nutrition and Food Science; School of Veterinary Sciences; University of Santiago de Compostela; Lugo Spain

2. Departamento de Investigación y Posgrado en Alimentos; University of Sonora; Hermosillo Sonora Mexico

3. Department of Food Technology; Marine Research Institute (CSIC); Vigo Spain

Funder

Consejo Superior de Investigaciones Científicas

Consejo Nacional de Ciencia y Tecnología

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

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