Quality Assessment of Commercially Processed Carbon Monoxide-Treated Tilapia Fillets-Reference-Cited by-同舟云学术

Quality Assessment of Commercially Processed Carbon Monoxide-Treated Tilapia Fillets

Published:2013-06 Issue:6 Volume:78 Page:S902-S910
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Pivarnik Lori F.¹,Faustman Cameron²,Suman Surendranath P.³,Palmer Catherine¹,Richard Nicole L.¹,Ellis P. Christopher⁴,DiLiberti Michael⁵

Affiliation:

1. Dept. of Nutrition and Food Sciences; Univ. of Rhode Island; West Kingston; RI; U.S.A

2. Dept. of Animal Science; Univ. of Connecticut; Storrs; CT; U.S.A

3. Dept. of Animal and Food Sciences; Univ. of Kentucky; Lexington; KY; U.S.A

4. Rhode Island Dept. of Health; Food Chemistry Laboratory; Providence; RI; U.S.A

5. Natl. Technical Services; USDC/NOAA/NSIP; Gloucester; MA; U.S.A

Publisher

Wiley

Subject

Food Science

Reference44 articles.

1. Analysis of carbon monoxide in commercially tuna (Thunnus spp) and mahi-mahi (Coryphaena hippurus) by gas chromatography/mass spectrometry;Anderson;J Agric Food Chem,2005

2. Basic Food Microbiology

3. Commission decision of 8 March, 1995 fixing the total volatile basic nitrogen (TVB-N) limit values for certain categories of fishery products and specifying the analysis methods to be used;Commission Decision;Off J Eur Communities,1995

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