Biochemical changes and sensory assessment on tissues of carp (Cyprinus carpio, Linnaeus 1758) during sale conditions

Fish Physiology and Biochemistry

Volumn 35, Issue 4, 2009, Pages 709-714

  Duran, Ayhan ^a   Talas, Zeliha Selamoglu ^b  

^a AKSARAY UNIVERSITY   (Turkey)

^b NIGDE UNIVERSITY   (Turkey)

Author keywords

Carp; Catalase; Malondialdehyde; Post slaughter time; Sensory assessment; Storage temperature; Storage time

Indexed keywords

CATALASE; MALONALDEHYDE;

ANIMAL; ARTICLE; BRAIN; CARP; FOOD HANDLING; LIVER; METABOLISM; METHODOLOGY; SKELETAL MUSCLE; SPLEEN; TEMPERATURE; TIME;

ANIMALS; BRAIN; CARPS; CATALASE; FOOD HANDLING; LIVER; MALONDIALDEHYDE; MUSCLE, SKELETAL; SPLEEN; TEMPERATURE; TIME FACTORS;

CYPRINIDAE; CYPRINUS CARPIO;

EID: 70349492728     PISSN: 09201742     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10695-009-9331-9     Document Type: Article

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