Postmortem Biochemical and Functional Characteristic of Monterey Sardine Muscle Stored at 0 oC
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2000.tb15953.x/fullpdf
Reference67 articles.
1. Deterioration of Fresh-Water Whitefish Muscle During Frozen Storage at ?10�C
2. Seasonal Changes in Lipid Composition of Sardine (Sardina pilchardus)
3. Total, non-volatile free fatty acids as a freshness index for hake (Merluccius hubbsi) stored in ice
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