Quality preservation in chilled and frozen fish products by employment of slurry ice and natural antioxidants-Reference-Cited by-同舟云学术

Quality preservation in chilled and frozen fish products by employment of slurry ice and natural antioxidants

Published:2009-08 Issue:8 Volume:44 Page:1467-1479
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Medina Isabel,Gallardo José M.,Aubourg Santiago P.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2009.02016.x/fullpdf

Reference101 articles.

1. Quality differences assessment in canned sardine (Sardina pilchardus) by detection of fluorescent compounds;Aubourg;Journal of Agricultural and Food Chemistry,1997

2. Studies on rancidity inhibition in frozen horse mackerel (Trachurus trachurus) by citric and ascorbic acids;Aubourg;European Journal of Lipid Science and Technology,2004

3. Damage inhibition during frozen storage of horse mackerel (Trachurus trachurus) fillets by a previous plant extract treatment;Aubourg;Journal of Food Science,2004

4. Rancidity development during frozen storage of mackerel (Scomber scombrus): effect of catching season and commercial presentation;Aubourg;European Journal of Lipid Science and Technology,2005

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