Sensory, physical, chemical and microbiological changes in European sea bass (Dicentrarchus labrax) fillets packed under modified atmosphere/air or prepared from whole fish stored in ice-Reference-Cited by-同舟云学术

Sensory, physical, chemical and microbiological changes in European sea bass (Dicentrarchus labrax) fillets packed under modified atmosphere/air or prepared from whole fish stored in ice

Published:2006-04 Issue:4 Volume:41 Page:444-454
ISSN:0950-5423
Container-title:International Journal of Food Science and Technology
language:en
Short-container-title:Int J Food Sci Tech

Author:

Poli Bianca Maria,Messini Anna,Parisi Giuliana,Scappini Federico,Vigiani Valentina,Giorgi Gianluca,Vincenzini Massimo

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.01094.x/fullpdf

Reference34 articles.

1. P. Dalgaard (2000 ). Freshness, Quality and Safety in Seafood. Flair-Flow Europe Technical Manual , F-FE 380A/00. Pp. 1 -31 . Dublin: Teagasc, The National Food Centre.

2. Spoilage and shelf-life of cod fillets packed in vacuum or modified atmospheres

3. Effects of Carbonic Acid Dips and Packaging Films on the Shelflife of Fresh Fish Fillets

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