Quality changes in reared, hot-smoked meagre (Argyrosomus regius Asso, 1801) during chill storage at 4 ± 1 °C-Reference-Cited by-同舟云学术

Quality changes in reared, hot-smoked meagre (Argyrosomus regius Asso, 1801) during chill storage at 4 ± 1 °C

Published:2019-06 Issue:2 Volume:39 Page:507-514
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

BİLGİN Şengül¹,DEĞİRMENCİ Ayça²

Affiliation:

1. University of Isparta Applied Sciences, Turkey

2. Ministry of Food, Turkey

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v39n2/0101-2061-cta-fst35517.pdf

Reference53 articles.

1. Gidalarda duyusal degerlendirme;Altug T.,2005

2. Official method of analysis of the association of official analytical chemists: nitrogen (total) in seafood - first action 1940,2000

3. Official method of analysis of the association of official analytical chemists: trimethylamine nitrogen in seafood - Colorimetric method, first action 1971, final action 1972,2000

4. Farklı isleme yöntemlerine gore dag alabalığı (Salmo trutta magrostigma, Dumeril 1858)’nın kimyasal yapısındaki degisimler;Bilgin S.,2003

5. Effects of gutting process on the shelf life of cultured meagre (Argyrosomus regius ASSO, 1801) stored at 4 ± 1 °C;Bilgin Ş.;Food Science and Technology,2016

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of Cold Smoking and Natural Antioxidants on Quality Traits, Safety and Shelf Life of Farmed Meagre (Argyrosomus regius) Fillets, as a Strategy to Diversify Aquaculture Products;Foods;2021-10-21

2. CHEMICAL AND MICROBIOLOGICAL QUALITY DURING STORAGE: HALF-DRIED SALTED ROUND SCAD (DECAPTERUS MARUADSI);Carpathian Journal of Food Science and Technology;2021-09-30

3. CHEMICAL AND MICROBIOLOGICAL QUALITY DURING STORAGE: HALF-DRIED SALTED ROUND SCAD (DECAPTERUS MARUADSI);Carpathian Journal of Food Science and Technology;2021-02-28