Chemical and sensory changes in iced Nephrops norvegicus as indices of spoilage
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1982.tb00212.x/fullpdf
Reference15 articles.
1. Verbesserte Apparatur zur quantitativen Destillation wasserdampfflüchtiger Stoffe
2. Comparison of methods of freshness assessment of wet fish
3. The bacteriology of ‘scampi’(Nephrops Norvegicus:). II. Detailed investigation of the bacterial flora of freshly caught samples
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4. Quality changes in chilled Norway lobster (Nephrops norvegicus) tail meat and the effects of delayed icing;International Journal of Food Science & Technology;2011-05-04
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