Effect of Storage Temperature at the Quality Index Method Scheme and Shelf-Life Study of Mullet (M ugil platanus )-Reference-Cited by-同舟云学术

Effect of Storage Temperature at the Quality Index Method Scheme and Shelf-Life Study of Mullet (M ugil platanus )

Published:2015-01-29 Issue:1 Volume:38 Page:60-70
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:J Food Qual

Author:

Andrade S.C.S.¹,Mársico E.T.²,Franco R.M.²,Mano S.B.²,Conte C.A.²,Freitas M.Q.²,Cruz A.G.²

Affiliation:

1. Postgraduate Program in Veterinary Hygiene and Technological Processing of Animal Products; Universidade Federal Fluminense; Niterói Rio de Janeiro CEP 24230-340 Brazil

2. Food Technology Department; School of Veterinary Medicine; Universidade Federal Fluminense; Niterói Rio de Janeiro CEP 24230-340 Brazil

Funder

Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfq.12123/fullpdf

Reference45 articles.

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2. Shelf life of chilled and whole sardines evaluated by physical-chemical, bacteriological and sensory;Andrade;Ciênc. Rural,2012

3. Development of a Quality Index Method to evaluate freshness in Mediterranean hake (Merluccius merluccius);Baixas-Nogueiras;J. Food Sci.,2003

4. A dynamic approach to predicting bacterial growth in food;Baranyi;Int. J. Food Microbiol.,1994

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