Influence of different preservation treatments on the volatile fraction of desalted cod

Food Chemistry

Volumn 98, Issue 3, 2006, Pages 473-482

  Fernandez Segovia I ^a   Escriche, I ^a   Gomez Sintes M ^a   Fuentes, A ^a   Serra, J A ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Air, vacuum and modified atmosphere packaging; Citric acid; Desalted cod; Potassium sorbate; Preservation; Volatile compounds; Water blanching

Indexed keywords

ALDEHYDE; CITRIC ACID; ISOPENTYL ALCOHOL; KETONE; SORBATE POTASSIUM;

ARTICLE; CONTROLLED STUDY; FISH; FOOD PACKAGING; FOOD PRESERVATION; FOOD PROCESSING; FOOD QUALITY; FOOD STORAGE; METHODOLOGY; NONHUMAN; SEA FOOD; VOLATILIZATION;

EID: 33645223294     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.06.021     Document Type: Article

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