Quality assessment of whole and gutted sardines (Sardina pilchardus) stored in ice
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2007.01579.x/fullpdf
Reference74 articles.
1. Quantitative changes in bacteria, amino acids and biogenic amines in sardine (Sardina pilchardus) stored at ambient temperature (25-28°C) and in ice;Ababouch;International Journal of Food Science and Technology,1991
2. Quality changes in sardines (Sardine pilchardus) stored in ice and at ambient temperatures;Ababouch;Food Microbiology,1996
3. Determination of volatile basic nitrogen in fish;Antonocoupoulos;Zeitschrift für Lebensmittel Untersuchung und Forschung,1989
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