The Effects of Storage and Preservation Technologies on the Quality of Fish Products: A Review-Reference-Cited by-同舟云学术

The Effects of Storage and Preservation Technologies on the Quality of Fish Products: A Review

Published:2014-09-03 Issue:6 Volume:39 Page:1206-1215
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Sampels Sabine¹

Affiliation:

1. Faculty of Fisheries and Protection of Waters; South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses; Institute of Aquaculture; University of South Bohemia in Ceske Budejovice; Husova tř. 458/102 České Budějovice 370 05 Czech Republic

Funder

CENAKVA

MEYS

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12337/fullpdf

Reference76 articles.

1. Effect of different freezing processes on the microstructure of Atlantic salmon (Salmo salar) fillets;Alizadeh;Innov. Food Sci. Emerg. Technol.,2007

2. Effect of super chilling storage on maintenance of freshness of Kuruma Prawn;Ando;Food Sci. Technol. Res.,2004