Sensory, chemical and microbiological quality parameters in sea bream (Sparus aurata) stored in ice or wrapped in cling film or in aluminium foil at 2 ± 1 °C-Reference-Cited by-同舟云学术

Sensory, chemical and microbiological quality parameters in sea bream (Sparus aurata) stored in ice or wrapped in cling film or in aluminium foil at 2 ± 1 °C

Published:2007-08 Issue:8 Volume:42 Page:903-909
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Tech

Author:

Özogul Fatih,Kuley Esmeray,Özogul Yesim

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2006.01305.x/fullpdf

Reference41 articles.

1. Freshness assessment of cultured sea bream (Sparus aurata) by chemical, physical and sensory methods

2. Determination of volatile basic nitrogen in fish: A third collaborative study by the West European Fish Technologists' Association (WEFTA)

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