Lipid and protein changes in chilled sea salmon (Pseudopercis semifasciata): effect of previous rosemary extract (Rossmarinus officinalisL.) application-Reference-Cited by-同舟云学术

Lipid and protein changes in chilled sea salmon (Pseudopercis semifasciata): effect of previous rosemary extract (Rossmarinus officinalisL.) application

Published:2009-06 Issue:6 Volume:44 Page:1254-1262
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Tironi Valeria,Tomás Mabel,Añón María

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2009.01955.x/fullpdf

Reference19 articles.

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4. Quality assessment of blue whiting (Micromesistius poutassou) during chilled storage by monitoring lipid damages;Aubourg;Journal Agriculture and Food Chemistry,1998

5. Deterioration of fresh-water whitefish muscle during frozen storage at −10 °C;Awad;Journal Food Science,1969

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