Determination of the shelf life of sardine (Sardina pilchardus) marinades in tomato sauce stored at 4 °C

Food Control

Volumn 16, Issue 7, 2005, Pages 639-644

  Kilinc, Berna ^a   Cakli, Sukran ^a  

^a EGE UNIVERSITY   (Turkey)

Author keywords

Fish; Marinades; Marinated fish; Pasteurization; Quality control; Sardine; Shelf life

Indexed keywords

ACETIC ACID; FORMALDEHYDE; GLASS; NITROGEN; SODIUM CHLORIDE; THIOBARBITURIC ACID; TRIMETHYLAMINE; VOLATILE ORGANIC COMPOUND;

ARTICLE; BACTERIAL COUNT; CANNED FOOD; CONTROLLED STUDY; FOOD ANALYSIS; FOOD PACKAGING; FOOD PROCESSING; FOOD STORAGE; LACTIC ACID BACTERIUM; PASTEURIZATION; PH MEASUREMENT; PLATE COUNT; SHELF LIFE; SPICE; STORAGE TEMPERATURE; TOMATO;

LYCOPERSICON ESCULENTUM; SARDINA PILCHARDUS;

EID: 13544277607     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2004.07.004     Document Type: Article

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