Extension of shelf-life of chub mackerel (Scomber japonicus Houttuyn 1780) treated with lactic acid

European Food Research and Technology

Volumn 213, Issue 3, 2001, Pages 174-177

  Metin, Suhendan ^a   Erkan, Nuray ^a   Varlik, Candan ^a   Aran, Necla ^b  

^a ISTANBUL UNIVERSITY   (Turkey)

^b ISTANBUL TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Chub mackerel; Lactic acid; Preservatives

Indexed keywords

EID: 2442564889     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002170100362     Document Type: Article

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