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Journal of Food Protection

Volumn 65, Issue 6, 2002, Pages 1024-1032

Influence of chilling methods on the quality of sardines (Sardina pilchardus)

(2) García, Raul a Careche, Mercedes a

a INSTITUTO DEL FRÍO CSIC (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

CLUPEIDAE; SARDINA PILCHARDUS;

ICE; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ARTICLE; BACTERIAL COUNT; BACTERIUM; FISH; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; METHODOLOGY; MICROBIOLOGY; ODOR; SEA FOOD; SEASON; STANDARD; TASTE; TEMPERATURE; TIME;

ANIMALS; BACTERIA; COLONY COUNT, MICROBIAL; FISHES; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; ICE; ODORS; SEAFOOD; SEASONS; TASTE; TEMPERATURE; THIOBARBITURIC ACID REACTIVE SUBSTANCES; TIME FACTORS;

EID: 0035983435 PISSN: 0362028X EISSN: None Source Type: Journal
DOI: 10.4315/0362-028X-65.6.1024 Document Type: Article

Times cited : (6)

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