Differences in chemical, microbial and sensory quality parameters of the marinated ascidia Microcosmus sabatieri Roule, 1885 during storage at 6 °c under vacuum conditions

International Journal of Food Science and Technology

Volumn 43, Issue 9, 2008, Pages 1705-1713

  Stamatis, Nikolaos ^a   Arkoudelos, John ^a   Vafidis, Dimitris ^b  

^a INSTITUTE OF TECHNOLOGY OF AGRICULTURAL PRODUCTS   (Greece)

^b UNIVERSITY OF THESSALY   (Greece)

Author keywords

Fatty acids; Marination; Microcosmus sabatieri; Product quality; Shelf life

Indexed keywords

ASCIDIA; BACTERIA (MICROORGANISMS); MICROCOSMUS;

EID: 49449097224     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2008.01761.x     Document Type: Article

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