Effect of ungutting on microbiological, chemical and sensory properties of aquacultured sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) stored in ice

European Food Research and Technology

Volumn 222, Issue 5-6, 2006, Pages 719-726

  Cakli, S ^a   Kilinc, B ^a   Cadun, A ^a   Dincer, T ^a   Tolasa, S ^a  

^a EGE UNIVERSITY   (Turkey)

Author keywords

Chemical quality; Microbiological quality; Sea bass; Sea bream; Sensory quality

Indexed keywords

ARCHOSARGUS RHOMBOIDALIS; BACTERIA (MICROORGANISMS); DICENTRARCHUS LABRAX; SERRANIDAE; SPARUS AURATA;

EID: 33644881413     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-005-0014-1     Document Type: Article

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