Effect of Irradiation on Shelflife and Microbial Quality of Cold-Stored Sous-Vide Mackerel Fillets-Reference-Cited by-同舟云学术

Effect of Irradiation on Shelflife and Microbial Quality of Cold-Stored Sous-Vide Mackerel Fillets

Published:2016-06-06 Issue:2 Volume:41 Page:e12804
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Dogruyol Hande¹,Mol Suhendan¹

Affiliation:

1. Department of Seafood Processing and Quality Control, Processing and Quality Control; Istanbul University, Faculty of Fisheries; Fatih Istanbul Turkey

Funder

Research Found of Istanbul University (Project No: 19281)

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12804/fullpdf

Reference46 articles.

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2. Control of the potential health hazards of smoked fish by gamma irradiation;Badr;Int. J. Food Microbiol.,2012

3. Shelf-life extension of vacuum-packaged sea bream (Sparus aurata) fillets by combined γ-irradiation and refrigeration: microbiological, chemical and sensory changes;Chouliara;J. Sci. Food Agric.,2005

4. Preservation of salted, vacuum-packaged, refrigerated sea bream (Sparus aurata) fillets by irradiation: microbiological, chemical and sensory attributes;Chouliara;Food Microbiol.,2004

5. Microbiological, chemical and sensory assessment of iced whole and filleted aquacultured rainbow trout;Chytiri;Food Microbiol.,2004

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