Production and Quality Assessment of a Smoked Tuna (Euthynnus affinis) Product

Author:

Zotos A.,Petridis D.,Siskos I.,Gougoulias C.

Publisher

Wiley

Subject

Food Science

Reference17 articles.

1. AOAC. (Association of Official Analytical Chemistry) 1995 Official Methods of Analysis 35

2. BK Giulini Chemie 1998 Polyphosphates for application of salted and smoked fish products

3. A rapid method of total lipid oxidation and purification;Bligth;Can J of Biochem and Physiol,1959

4. Influence of frozen storage and defrosting on the chemical and nutritional quality of sardine (Clupea pilchardus);Castrillon;J of Science of Food and Agric,1996

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3. The effect of liquid smoking of fillets of trout (Salmo gairdnerii) on sensory, microbiological and chemical changes during chilled storage;Food Chemistry;2007-01

4. Analysis of Interaction Products of Oxidized Lipids with Amino Acids, Proteins, and Carbohydrates;Analysis of Lipid Oxidation;2005-05

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