Microbiological and chemical quality of different types of salted pearl mullet ( Chalcalburnus tarichi Pallas, 1811)-Reference-Cited by-同舟云学术

Microbiological and chemical quality of different types of salted pearl mullet ( Chalcalburnus tarichi Pallas, 1811)

Published:2019-10-16 Issue:1 Volume:40 Page:
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:J Food Saf

Author:

Ogur Seda¹^ORCID,Erkan Nuray²

Affiliation:

1. Department of Food Engineering, Engineering‐Architecture FacultyBitlis Eren University Bitlis Turkey

2. Department of Fisheries and Seafood Processing Technology, Faculty of Aquatic SciencesIstanbul University Istanbul Turkey

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfs.12717

Reference105 articles.

1. Effects of salted and smoked fish consumption on human health;Akcicek E.;Suleyman Demirel University Journal of Egirdir Fisheries Faculty,1994

2. Biogenic amines and their importance in foods;Alper N.;Turkish Bulletin of Hygiene and Experimental Biology,2001

3. Andrews W. H. Jacobson A. &Hammack T.(2007).Bacteriological analaytical manual: Salmonella (Chapter 5 8th ed.). Retrieved fromhttps://www.fda.gov/food/foodscienceresearch/laboratorymethods/ucm070149.htm(https://www.fda.gov/food/foodscienceresearch/laboratorymethods/ucm070149.htm).

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