Differences in chemical, microbial and sensory quality parameters of the marinated ascidiaMicrocosmus sabatieriRoule, 1885 during storage at 6 °C under vacuum conditions-Reference-Cited by-同舟云学术

Differences in chemical, microbial and sensory quality parameters of the marinated ascidiaMicrocosmus sabatieriRoule, 1885 during storage at 6 °C under vacuum conditions

Published:2008-09 Issue:9 Volume:43 Page:1705-1713
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Stamatis Nikolaos,Arkoudelos John,Vafidis Dimitris

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2008.01761.x/fullpdf

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3. A study of marination of deepwater pink shrimp (Parapenaeus longirostris, Lucas, 1846) and its shelf life;Cadun;Food Chemistry,2005

4. Sensory evaluation of the texture and appearance of 17 species of North Atlantic fish;Cardello;Journal of Food Science,1982

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4. Effect of marinating and vacuum storage at 6 °C on the fate of chemical, microbial and sensory quality indices of echinoid gonadsParacentrotus lividusLamark, 1816;International Journal of Food Science & Technology;2009-08