The Effects of Two Forms of Ice on Microbiological and Physiochemical Properties of Barramundi (L ates calcarifer, Bloch ) Fillets
Author:
Affiliation:
1. School of Science; Curtin University of Technology; Perth Western Australia Australia
2. Flour Bluff Lab; Texas A & M Agrilife Research Mariculture Laboratory; Corpus Christi TX
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12540/fullpdf
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3. Spoilage and shelf life extension of fresh fish and shellfish;Ashie;Crit. Rev. Food Sci. Nutr.,1996
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