The use of a tea polyphenol dip to extend the shelf life of silver carp (Hypophthalmicthys molitrix) during storage in ice

Food Chemistry

Volumn 108, Issue 1, 2008, Pages 148-153

  Fan, Wenjiao ^a   Chi, Yuanlong ^b   Zhang, Shuo ^b  

^a Sichuan Higher Institute of Cuisine   (China)

^b SICHUAN UNIVERSITY   (China)

Author keywords

Crap; Iced storage; Quality; Tea polyphenols

Indexed keywords

ICE; POLYPHENOL;

ARTICLE; CARP; MICROBIOLOGY; NONHUMAN; PH MEASUREMENT; QUALITATIVE ANALYSIS; SENSORY ANALYSIS; SHELF LIFE; TEA;

HYPOPHTHALMICHTHYS MOLITRIX; HYPOPHTHALMICHTHYS NOBILIS;

EID: 37549024516     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.10.057     Document Type: Article

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