The determination of the shelf-life of pasteurized and non-pasteurized sardine (Sardina pilchardus) marinades stored at 4°C

International Journal of Food Science and Technology

Volumn 40, Issue 3, 2005, Pages 265-271

  Kilinc, Berna ^a   Cakli, Sukran ^a  

^a EGE UNIVERSITY   (Turkey)

Author keywords

Fish; Marination; Quality changes

Indexed keywords

MARINADES; MARINATION; QUALITY CHANGES; SARDINE;

AMINES; BACTERIA; CARBOXYLIC ACIDS; FOOD STORAGE; FORMALDEHYDE; NITROGEN; SODIUM CHLORIDE;

FISHERIES;

AMINES; BACTERIA; FISHES; FOOD STORAGE; FORMALDEHYDE; LACTIC ACID; NITROGEN; SODIUM CHLORIDE;

BACTERIA (MICROORGANISMS); SARDINA PILCHARDUS;

EID: 14644436455     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.00883.x     Document Type: Article

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