Effect of packaging method and storage temperature on the sensory quality and lipid stability of fresh snakehead fish (Channa striata) fillets
Author:
Affiliation:
1. Nha Trang University, Vietnam
2. National Fishery and Aquaculture Authority, Liberia
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612023000100501&tlng=en
Reference35 articles.
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4. Effect of vacuum packaging on extension of shelf life of Asian sea-bass fillet at 5±1oC;Chowdhury S.;Journal of Experimental Zoology India,2017
5. Shelf life of air and modified atmosphere-packaged fresh tilapia (Oreochromis niloticus) fillets stored under chilled and superchilled conditions;Cyprian O.;Food Science & Nutrition,2013
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