Sensory, Microbiological and Chemical Changes in Vacuum‐Packaged Blue Spotted Emperor ( Lethrinus sp), Saddletail Snapper ( Lutjanus malabaricus ), Crimson Snapper ( Lutjanus erythropterus ), Barramundi ( Lates calcarifer ) and Atlantic Salmon ( Salmo salar ) Fillets Stored at 4°C-Reference-Cited by-同舟云学术

Sensory, Microbiological and Chemical Changes in Vacuum‐Packaged Blue Spotted Emperor ( Lethrinus sp), Saddletail Snapper ( Lutjanus malabaricus ), Crimson Snapper ( Lutjanus erythropterus ), Barramundi ( Lates calcarifer ) and Atlantic Salmon ( Salmo salar ) Fillets Stored at 4°C

Published:2015-12-15 Issue:3 Volume:4 Page:479-489
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Fuentes‐Amaya Luisa Fernanda¹²^ORCID,Munyard Steve³,Fernandez‐Piquer Judith⁴,Howieson Janet¹

Affiliation:

1. Centre of Excellence for Science, Seafood and Health Curtin Health Innovation Research Institute Curtin University 7 Parker Place Technology Park Western Australia 6102 Australia

2. Food Science and Technology School of Public Health Curtin University Kent ST Bentley Western Australia 6102 Australia

3. Pathwest Laboratory Medicine WA QEII Medical Centre Nedlands Western Australia 6909 Australia

4. Tasmanian Institute of Agriculture School of Land and Food University of Tasmania Sandy Bay Tasmania 7001 Australia

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.309

Reference44 articles.

1. ABARES.2013.Australian Bureau of Agricultural and Resource Economics and Sciences. Australian Fisheries statistics 2012.

2. Anon.1994.Preparation of culture media diluents and reagents AS 1766. Standards Australia.

3. Trimethylamine and Total Volatile Basic Nitrogen Determination by Flow Injection/Gas Diffusion in Mediterranean Hake (Merluccius merluccius)

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