Evaluation of Sensory and Microbiological Changes and Identification of Proteolytic Bacteria during the Iced Storage of Farmed Turbot (Psetta maxima)
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2003.tb05802.x/fullpdf
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3. Quality Assessment of Blue Whiting (Micromesistius poutassou) during Chilled Storage by Monitoring Lipid Damages
4. Quality Assessment of Sardines During Storage by Measurement of Fluorescent Compounds
5. Chemical and Sensory Changes in Mediterranean Hake (Merluccius merluccius) under Refrigeration (6−8 °C) and Stored in Ice
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