Determination of shelf life of gilthead seabream (Sparus aurata) with time temperature indicators
Author:
Affiliation:
1. Faculty of Fisheries, Department of Seafood Processing TechnologyIstanbul UniversityIstanbul Turkey
2. Department of Chemical and Materials EngineeringThe University of Auckland New Zealand
Funder
Research Foundation of the University of Istanbul
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.13426
Reference49 articles.
1. Freshness assessment of cultured sea bream (Sparus aurata) by chemical, physical and sensory methods
2. Determination of Sensory and Quality Changes at Treated Sea Bass (Dicentrarchus labrax) During Cold-Storage
3. The influence of starvation time prior to slaughter on the quality of commercial-sized gilthead seabream (Sparus aurata) during ice storage
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