Sensory, microbiological, and chemical spoilage of cultured common sea bass (Dicentrarchus labrax) stored in ice: A seasonal differentiation

European Food Research and Technology

Volumn 219, Issue 6, 2004, Pages 584-587

  Grigorakis, Kriton ^a   Alexis, Maria ^a   Gialamas, Ioannis ^a   Nikolopoulou, Demetra ^a  

^a INSTITUTE OF OCEANOGRAPHY   (Greece)

Author keywords

Dicentrarchus labrax; K value; Quality; Sea bass; Season; Sensory assessment; Spoilage

Indexed keywords

FISHERIES; LIPIDS; MICROBIOLOGY; MUSCLE; OXIDATION; PHOSPHATES; PROTEINS; SAMPLING;

DICENTRARCHUS LABRAX; K-VALUE; QUALITY; SEA BASS; SEASONS; SENSORY ASSESSMENT; SPOILAGE;

SEA ICE;

DICENTRARCHUS; DICENTRARCHUS LABRAX; SERRANIDAE;

EID: 10444220243     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-004-1005-3     Document Type: Article

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