The effect of thawing methods on the quality of eels (Anguilla anguilla)

Food Chemistry

Volumn 111, Issue 2, 2008, Pages 377-380

  Ersoy, Beyza ^a   Aksan, Emine ^a   Özeren, Akif ^a  

^a MUSTAFA KEMAL UNIVERSITY   (Turkey)

Author keywords

European eel (Anguilla anguilla); Frozen meat; Microbiological quality; Physicochemical quality; Thawing methods

Indexed keywords

AEROBIC BACTERIUM; ARTICLE; BACTERIAL COUNT; COLIFORM BACTERIUM; COLONY FORMING UNIT; CONTROLLED STUDY; EEL; ENVIRONMENTAL TEMPERATURE; FOOD FREEZING; METHODOLOGY; MOULD; NONHUMAN; PH MEASUREMENT; PHYSICAL CHEMISTRY; REFRIGERATOR; SALMONELLA; STATISTICAL SIGNIFICANCE; THAWING; YEAST;

ANGUILLA ANGUILLA; SALMONELLA;

EID: 51749125612     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.03.081     Document Type: Article

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