Effect of laurel (Laurus nobilis) and curcuma (Curcuma longa ) on microbiological, chemical and sensory changes in vacuum packed sous-vide european sea bass (Dicentrarchus labrax) under chilled conditions-Reference-Cited by-同舟云学术

Effect of laurel (Laurus nobilis) and curcuma (Curcuma longa ) on microbiological, chemical and sensory changes in vacuum packed sous-vide european sea bass (Dicentrarchus labrax) under chilled conditions

Published:2019-06 Issue:suppl 1 Volume:39 Page:159-165
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

BOLAT Yıldız¹,GENÇ İsmail Yüksel¹,TUNCA Yazgülü²,DEMIRAYAK Melek³

Affiliation:

1. Süleyman Demirel University, Turkey

2. Söğütsen Seramik A.Ş, Turkey

3. Yapağlı Agricultural Cooperatives Development Agency, Turkey

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v39s1/0101-2061-cta-fst41217.pdf

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4. The effect of calcium and sodium lactates on growth from spores of Bacillus cereus and clostridium perfringens in a ‘sous-vide’ beef goulash under temperature abuse;Aran N.;International Journal of Food Microbiology,2001

5. Official methods of analysis of the Association of Official Analytical Chemists,1998

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