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
Author:
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
Reference45 articles.
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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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