Determination of Sensory and Quality Changes at Treated Sea Bass (Dicentrarchus labrax) During Cold-Storage-Reference-Cited by-同舟云学术

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Determination of Sensory and Quality Changes at Treated Sea Bass (Dicentrarchus labrax) During Cold-Storage

Published:2012 Issue:10 Volume:03 Page:
ISSN:2157-7110
Container-title:Journal of Food Processing & Technology
language:
Short-container-title:J Food Process Technol

Author:

Alparslan Yunus

Publisher

OMICS Publishing Group

Subject

General Engineering

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Combined Effects of Zein Nanofiber Coating Containing Laurel (Laurus nobilis) and Air Fryer Cooking on Quality Properties of Fish Fillets during Cold Storage;ACS Omega;2024-02-14

2. A novel material for the microbiological, oxidative, and color stability of salmon and chicken meat samples: Nanofibers obtained from sesame oil;Food Research International;2023-08

3. Effect of nisin on the shelf life of sea bass (Dicentrarchus labrax L.) fillets stored at chilled temperature (4 ± 2 °C);Aquaculture International;2020-01-29

4. Quality and Shelf Life Assessment of Puffer Fish (Lagocephalus guentheri) Fillets during Chilled Storage;Journal of Aquatic Food Product Technology;2019-01-01

5. Determination of shelf life of gilthead seabream (Sparus aurata) with time temperature indicators;Journal of Food Processing and Preservation;2017-07-20

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