Biochemical, Microbiological, and Sensory Changes of Sea Bass (Lateolabrax japonicus) under Partial Freezing and Refrigerated Storage
Author:
Affiliation:
1. Department of Marine Food Science, National Taiwan Ocean University, Keelung 202, Taiwan, Republic of China
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf970622c
Reference26 articles.
1. Effect of Methodology on Total Volatile Basic Nitrogen (TVB-N) Determination as an Index of Quality of Fresh Atlantic Cod (Gadus morhua)
2. SENSITIVITY OF Vibrio parahaemolyticus TO COLD IN OYSTERS, FISH FILLETS AND CRABMEAT
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