The effects of the combination of freezing and the use of natural antioxidant technology on the quality of frozen sardine fillets (Sardinella aurita)
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2010.02476.x/fullpdf
Reference51 articles.
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2. Post mortem variation in total volatile base nitrogen and trimethylamine nitrogen between Galda (Macrobrachium rosenbergii) and Bagda (Penaeus monodon);Ali;University Journal of Zoology, Rajshahi University,2010
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