Combine Effects of Essential Oils and Packaging on Smoked Rainbow Trout Stored 4°C-Reference-Cited by-同舟云学术

Combine Effects of Essential Oils and Packaging on Smoked Rainbow Trout Stored 4°C

Published:2015-11-11 Issue:12 Volume:28 Page:987-997
ISSN:0894-3214
Container-title:Packaging Technology and Science
language:en
Short-container-title:Packag. Technol. Sci.

Author:

Oğuzhan Yıldız Pınar¹

Affiliation:

1. The Faculty of Engineering, Food Engineering Department; Ardahan University; Ardahan 7500 Turkey

Publisher

Wiley

Subject

Mechanical Engineering,General Materials Science,General Chemistry

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/pts.2177/fullpdf

Reference72 articles.

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2. Effect of vacuum and modified atmosphere packaging on the shelf life liquid smoked swordfish (Xiphias gladius);Muratore;Food and Chemical Toxicology,2005

3. Polycyclic aromatic hydrocarbons in smoked fish - a critical review;Stolyhwo;Food Chemistry,2005

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