Sensory, chemical and microbiological assessment of farm-raised European sea bass (Dicentrarchus labrax) stored in melting ice-Reference-Cited by-同舟云学术

Sensory, chemical and microbiological assessment of farm-raised European sea bass (Dicentrarchus labrax) stored in melting ice

Published:2002-03 Issue:3 Volume:37 Page:319-328
ISSN:0950-5423
Container-title:International Journal of Food Science and Technology
language:en
Short-container-title:Int J Food Sci Tech

Author:

Kyrana Vasiliki R.,Lougovois Vladimiros P.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2621.2002.00572.x/fullpdf

Reference59 articles.

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2. 3AOAC (1990 ). Trimethylamine nitrogen in seafood: colourimetric method . In:Official Methods of Analysis. Pp. 869. Washington, DC: Association of Official Analytical Chemists.

3. On the Study of Proximate Composition, Mineral, Fatty Acid, Free Amino Acid, Muscle Hardness, and Color Difference of Six Species of Wild and Cultured Fishes.

4. Growth, body composition and nutrient retention efficiency of growing sea bass (Dicentrarchus labrax L.) fed fish oil or fatty acid Ca salts

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