Effects of brine concentration on shelf-life of hot-smoked tilapia (Oreochromis niloticus) stored at 4°C

Food Chemistry

Volumn 97, Issue 2, 2006, Pages 244-247

  Yanar, Yasemen ^a   Çelik, Mehmet ^a   Akamca, Erhan ^a  

^a CUKUROVA UNIVERSITY   (Turkey)

Author keywords

Brining concentration; Oreochromis niloticus; Smoking

Indexed keywords

PEROXIDE; SODIUM CHLORIDE; THIOBARBITURIC ACID;

ANIMAL TISSUE; ARTICLE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; COOLING; EVALUATION; FISH; FOOD STORAGE; FREEZING; MUSCLE; NONHUMAN; OREOCHROMIS NILOTICUS; OXIDATION; SHELF LIFE; STORAGE; STORAGE TEMPERATURE; TEMPERATURE; TILAPIA; TIME;

ANIMALIA; OREOCHROMIS NILOTICUS; TILAPIA;

EID: 29244439003     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.03.043     Document Type: Article

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