Microbiological, chemical and sensory assessment of (I) whole ungutted, (II) whole gutted and (III) filleted tilapia (Oreochromis niloticus) during refrigerated storage

International Journal of Food Science and Technology

Volumn 44, Issue 11, 2009, Pages 2243-2248

  Rong, Cao ^a,b   Chang Hu, Xue ^b   Qi, Liu ^a   Bang Zhong, Yin ^a  

^a YELLOW SEA FISHERIES RESEARCH INSTITUTE   (China)

^b OCEAN UNIVERSITY OF CHINA   (China)

Author keywords

Filleting; Gutting; Quality assessment; Shelf life; Tilapia

Indexed keywords

OREOCHROMIS NILOTICUS; TILAPIA;

EID: 70350223820     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2009.02065.x     Document Type: Article

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