Comparison of freshness quality of cultured and wild sea bass (Dicentrarchus labrax)

Journal of Food Science

Volumn 67, Issue 9, 2002, Pages 3220-3226

  Alasalvar, C ^a   Taylor, K D A ^a   Oksuz A ^a   Shahidi, F ^b   Alexis, M ^c  

^a UNIVERSITY OF LINCOLN   (United Kingdom)

^b MEMORIAL UNIVERSITY OF NEWFOUNDLAND   (Canada)

^c INSTITUTE OF OCEANOGRAPHY   (Greece)

Author keywords

Cultured and wild sea bass; Freshness indicators; Freshness quality; K, Ki, G, P, H and Fr values; Nucleotides; Sensory assessment

Indexed keywords

DICENTRARCHUS; DICENTRARCHUS LABRAX; SERRANIDAE;

EID: 0036867918     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb09569.x     Document Type: Article

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