Effects of vacuum packaging in freezer on oxidative spoilage indexes of fish Lethrinus atkinsoni-Reference-Cited by-同舟云学术

Effects of vacuum packaging in freezer on oxidative spoilage indexes of fish Lethrinus atkinsoni

Published:2020-06-14 Issue:8 Volume:8 Page:4145-4150
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Aberoumand Ali¹^ORCID,Baesi Farideh¹^ORCID

Affiliation:

1. Msc in FisherieBehbahan Khatam Alanbia University of Technology Behbahan Iran

Funder

Behbahan university, Iran

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1704

Reference35 articles.

1. COMPARATIVE STUDIES ON EFFECTS OF FREEZING ON PHYSICOCHEMICAL PROPERTIES OF FILLETS TWO FISH SPECIES IN IRAN

2. The influence of packaging methodology on the microbiological and fatty acid profiles of refrigerated African catfish fillets

3. Effects of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout (Oncorynchus mykiss) fillets

4. Muscle tissue structure and flesh texture in gilthead sea bream Sparus aurata L., fillets preserved by refrigeration and by vacuum packaging;Ayala M. D.;Food Science and Technology,2011

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