Microbiological, chemical, sensory, color, and textural changes of rainbow trout fillets treated with sodium acetate, sodium lactate, sodium citrate, and stored at 4°C

Journal of Aquatic Food Product Technology

Volumn 18, Issue 1-2, 2009, Pages 3-17

  Kilinc, Berna ^a   Cakli, Sukran ^a   Dincer, Tolga ^a   Tolasa, Sebnem ^a  

^a EGE UNIVERSITY   (Turkey)

Author keywords

Dipping; Fish; Rainbow trout; Shelf life; Sodium treatment; Storage

Indexed keywords

EID: 74249113147     PISSN: 10498850     EISSN: 15470636     Source Type: Journal    
DOI: 10.1080/10498850802580924     Document Type: Article

References (37)