Chemical and microbiological quality of grass carp (Ctenopharyngodon idella) slaughtered by different methods

Food Chemistry

Volumn 99, Issue 1, 2006, Pages 136-142

  Scherer, Rodrigo ^a   Augusti, Paula Rossini ^a   Bochi, Vivian Caetano ^a   Steffens, Camila ^a   Fries, Leadir Lucy Martins ^a   Daniel, Ana Paula ^a   Kubota, Ernesto Hashime ^a   Neto, João Radünz ^b   Emanuelli, Tatiana ^a  

^a Núcleo Integrado de Desenvolvimento em Análises Laboratoriais NIDAL   (Brazil)

^b FEDERAL UNIVERSITY OF SANTA MARIA   (Brazil)

Author keywords

Bacterial count; Ctenopharyngodon idella; Fish; Freshness; Shelf life; Slaughter

Indexed keywords

CARBOHYDRATE; NITROGEN; PROTEIN;

ARTICLE; BACTERIAL COUNT; CHEMICAL PARAMETERS; FISH; FOOD FREEZING; GRASS CARP; MICROBIOLOGICAL PARAMETERS; MUCUS; NONHUMAN; PH; SHELF LIFE;

BACTERIA (MICROORGANISMS); CTENOPHARYNGODON IDELLA;

EID: 33646496584     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.06.048     Document Type: Article

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