Organoleptic and Chemical Changes during Storage of Sea Bass Marinades (Dicentrarchus labrax L., 1758)-Reference-Cited by-同舟云学术

Organoleptic and Chemical Changes during Storage of Sea Bass Marinades (Dicentrarchus labrax L., 1758)

Published:2013-01-09 Issue:3 Volume:38 Page:1072-1079
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Kurt Kaya Gülderen¹,Baştürk Özden²

Affiliation:

1. Fisheries Faculty; Department of Fish Processing Technology; Tunceli University; Tunceli 62100 Turkey

2. Fisheries Faculty; Department of Basic Science; Mersin University; Mersin Turkey

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12065/fullpdf

Reference37 articles.

1. Some changes in anchovy marinades during production in different acid-salt concentrations and determination of shelf life;Aksu;Yüzüncü Yıl Univ. J. Vet. Anim.,1997

2. Determination of volatile basic nitrogen in fish: A third collaborative study by the West European Fish Technologists Association (WEFTA);Antonacopoulos;Z. Lebensm. Unters. Forsch.,1989

3. Rapid method of total lipid extraction and purification;Bligh;Can. J. Biochem. Physiol.,1959

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