-
1
-
-
0030130447
-
Quality changes in sardines (Sardina pilchardus) stored in ice and at ambient temperature
-
Ababouch L.H., Souibri L., Rhaliby K., Ouahdi O., Battal M., Busta F.F. Quality changes in sardines (Sardina pilchardus) stored in ice and at ambient temperature. Food Microbiology 1996, 13:123-132.
-
(1996)
Food Microbiology
, vol.13
, pp. 123-132
-
-
Ababouch, L.H.1
Souibri, L.2
Rhaliby, K.3
Ouahdi, O.4
Battal, M.5
Busta, F.F.6
-
2
-
-
0034196667
-
Effect of combined application of high pressure treatment and modified atmospheres on the shelf life of fresh Atlantic salmon
-
Amanatidou A., Schluter O., Lemkau K., Gorris L.G.M., Smid E.J., Knorr D. Effect of combined application of high pressure treatment and modified atmospheres on the shelf life of fresh Atlantic salmon. Innovative Food Science and Emerging Technologies 2000, 1:87-98.
-
(2000)
Innovative Food Science and Emerging Technologies
, vol.1
, pp. 87-98
-
-
Amanatidou, A.1
Schluter, O.2
Lemkau, K.3
Gorris, L.G.M.4
Smid, E.J.5
Knorr, D.6
-
3
-
-
0004202155
-
-
AOAC, Association of Official Analytical Chemists, Gaithersburg, MD, USA
-
Official methods of analysis 2005, AOAC, Association of Official Analytical Chemists, Gaithersburg, MD, USA. 17th ed.
-
(2005)
Official methods of analysis
-
-
-
4
-
-
0003656978
-
-
APHA, American Public Health Association, Washington, DC, C. Frances Pouch Downes, K. Ito (Eds.)
-
Compendium of methods for the microbiological examination of foods 2001, APHA, American Public Health Association, Washington, DC. 4th ed. C. Frances Pouch Downes, K. Ito (Eds.).
-
(2001)
Compendium of methods for the microbiological examination of foods
-
-
-
5
-
-
58649094183
-
Combined effect of vacuum-packaging and oregano essential oil on the shelf-life of Mediterranean octopus (Octopus vulgaris) from the Aegean Sea stored at 4°C
-
Atrea I., Papavergou A., Amvrosiadis I., Savvaidis I.N. Combined effect of vacuum-packaging and oregano essential oil on the shelf-life of Mediterranean octopus (Octopus vulgaris) from the Aegean Sea stored at 4°C. Food Microbiology 2008, 26(2):166-172.
-
(2008)
Food Microbiology
, vol.26
, Issue.2
, pp. 166-172
-
-
Atrea, I.1
Papavergou, A.2
Amvrosiadis, I.3
Savvaidis, I.N.4
-
6
-
-
84988053808
-
Interaction of malondialdehyde with biological molecules - new trends about reactivity and significance
-
Aubourg S.P. Interaction of malondialdehyde with biological molecules - new trends about reactivity and significance. International Journal of Food Science and Technology 1993, 28:323-335.
-
(1993)
International Journal of Food Science and Technology
, vol.28
, pp. 323-335
-
-
Aubourg, S.P.1
-
8
-
-
84985321928
-
Total non volatile free fatty acids as a freshness index for hake (Merluccius hubbsi) stored in ice
-
Barassi C.A., Pecora R.P., Roldan H., Trucco R.E. Total non volatile free fatty acids as a freshness index for hake (Merluccius hubbsi) stored in ice. Journal of the Science of Food and Agriculture 1987, 38:373-376.
-
(1987)
Journal of the Science of Food and Agriculture
, vol.38
, pp. 373-376
-
-
Barassi, C.A.1
Pecora, R.P.2
Roldan, H.3
Trucco, R.E.4
-
9
-
-
33749673755
-
Quality differences of whole ungutted sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) while stored in ice
-
Cakli S., Kilinc B., Cadun A., Dincer T., Tolasa S. Quality differences of whole ungutted sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) while stored in ice. Food Control 2007, 18:391-397.
-
(2007)
Food Control
, vol.18
, pp. 391-397
-
-
Cakli, S.1
Kilinc, B.2
Cadun, A.3
Dincer, T.4
Tolasa, S.5
-
11
-
-
1642546988
-
Preservation of salted, vacuum-packaged, refrigerated sea bream (Sparus aurata) fillets by irradiation: microbiological, chemical and sensory attributes
-
Chouliara I., Savvaidis I.N., Panagiotakis N., Kontominas M.G. Preservation of salted, vacuum-packaged, refrigerated sea bream (Sparus aurata) fillets by irradiation: microbiological, chemical and sensory attributes. Food Microbiology 2004, 21:351-359.
-
(2004)
Food Microbiology
, vol.21
, pp. 351-359
-
-
Chouliara, I.1
Savvaidis, I.N.2
Panagiotakis, N.3
Kontominas, M.G.4
-
12
-
-
1442289689
-
Microbiological, chemical and sensory assessment of iced whole and filleted aquacultured rainbow trout
-
Chytiri S., Chouliara I., Savvaidis I.N., Kontominas M.G. Microbiological, chemical and sensory assessment of iced whole and filleted aquacultured rainbow trout. Food Microbiology 2004, 21:157-165.
-
(2004)
Food Microbiology
, vol.21
, pp. 157-165
-
-
Chytiri, S.1
Chouliara, I.2
Savvaidis, I.N.3
Kontominas, M.G.4
-
13
-
-
0004153242
-
-
FAO, FAO, Fish. Technical Paper. No. 142 Rome
-
The production of fish meal and oil 1986, FAO, FAO, Fish. Technical Paper. No. 142 Rome.
-
(1986)
The production of fish meal and oil
-
-
-
14
-
-
47749103683
-
Population ecology parameters and biomass of golden grey mullet (Liza aurata) in Iranian waters of the Caspian Sea
-
Fazli H., Ghaninejad D., Janbaz A.A., Daryanabard R. Population ecology parameters and biomass of golden grey mullet (Liza aurata) in Iranian waters of the Caspian Sea. Fisheries Research 2008, 93:222-228.
-
(2008)
Fisheries Research
, vol.93
, pp. 222-228
-
-
Fazli, H.1
Ghaninejad, D.2
Janbaz, A.A.3
Daryanabard, R.4
-
15
-
-
33947608990
-
Microbial and sensory changes during refrigerated storage of desalted cod (Gadus morhua) preserved by combined methods
-
Fernandez-Segovia I. Microbial and sensory changes during refrigerated storage of desalted cod (Gadus morhua) preserved by combined methods. International Journal of Food Microbiological 2007, 116:64-72.
-
(2007)
International Journal of Food Microbiological
, vol.116
, pp. 64-72
-
-
Fernandez-Segovia, I.1
-
16
-
-
19544363435
-
Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes
-
Golas A.E., Kontominas M.G. Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes. Food Chemistry 2005, 93:511-520.
-
(2005)
Food Chemistry
, vol.93
, pp. 511-520
-
-
Golas, A.E.1
Kontominas, M.G.2
-
18
-
-
58149481786
-
Sensory, physical, chemical and microbiological changes in aquacultured meagre (Argyrosomus regius) fi{ligature}llets during ice storage
-
Hernández M.D., López M.B., Álvarez A., Ferrandini E., García B., Garrido M.D. Sensory, physical, chemical and microbiological changes in aquacultured meagre (Argyrosomus regius) fi{ligature}llets during ice storage. Food Chemistry 2009, 114:237-245.
-
(2009)
Food Chemistry
, vol.114
, pp. 237-245
-
-
Hernández, M.D.1
López, M.B.2
Álvarez, A.3
Ferrandini, E.4
García, B.5
Garrido, M.D.6
-
19
-
-
69249232042
-
Influence of the in vivo addition of alpha-tocopheryl acetate with three lipid sources on the lipid oxidation and fatty acid composition of Beluga sturgeon, Huso huso, during frozen storage
-
Hosseini S.V., Abedian-Kenari A., Rezaei M., Nazari R.M., Feás X., Rabbani M. Influence of the in vivo addition of alpha-tocopheryl acetate with three lipid sources on the lipid oxidation and fatty acid composition of Beluga sturgeon, Huso huso, during frozen storage. Food Chemistry 2010, 118:341-348.
-
(2010)
Food Chemistry
, vol.118
, pp. 341-348
-
-
Hosseini, S.V.1
Abedian-Kenari, A.2
Rezaei, M.3
Nazari, R.M.4
Feás, X.5
Rabbani, M.6
-
20
-
-
70349154139
-
Molecular and probiotic characterization of bacteriocin producing Enterococcus faecium strains isolated from nonfermented animal foods
-
Hosseini S.V., Arlindo S., Böhme K., Fernández-No C., Calo-Mata P., Barros-Velázquez J. Molecular and probiotic characterization of bacteriocin producing Enterococcus faecium strains isolated from nonfermented animal foods. Journal of Applied Microbiology 2009, 107(4):1392-1403.
-
(2009)
Journal of Applied Microbiology
, vol.107
, Issue.4
, pp. 1392-1403
-
-
Hosseini, S.V.1
Arlindo, S.2
Böhme, K.3
Fernández-No, C.4
Calo-Mata, P.5
Barros-Velázquez, J.6
-
21
-
-
79959202553
-
Lipid quality changes of kutum (Rutilus frisii kutum) during ice storage
-
(in Persian)
-
Hosseini S.V., Rezaei M., Sahari M.A., Hosseini H. Lipid quality changes of kutum (Rutilus frisii kutum) during ice storage. Iranian Journal of Food Science and Technology 2005, 2:39-49. (in Persian).
-
(2005)
Iranian Journal of Food Science and Technology
, vol.2
, pp. 39-49
-
-
Hosseini, S.V.1
Rezaei, M.2
Sahari, M.A.3
Hosseini, H.4
-
23
-
-
72049091960
-
Sampling for microbiological analysis
-
ICMSF, University of Toronto Press: The International Commission on Microbiological Specifications for Foods, Toronto, Canada
-
Sampling for microbiological analysis. Microorganisms in foods 1978, Vol. 2. ICMSF, University of Toronto Press: The International Commission on Microbiological Specifications for Foods, Toronto, Canada. 2nd ed.
-
(1978)
Microorganisms in foods
, vol.2
-
-
-
24
-
-
79959232400
-
Effect of ice storage on lipid changes of silver carp (Hypophtalmicthys molitrix)
-
(in Persian)
-
Javadian R., Rezaei M., Sahari M.A., Hosseini S.V. Effect of ice storage on lipid changes of silver carp (Hypophtalmicthys molitrix). Iranian Journal of Marine Sciences 2003, 2:19-26. (in Persian).
-
(2003)
Iranian Journal of Marine Sciences
, vol.2
, pp. 19-26
-
-
Javadian, R.1
Rezaei, M.2
Sahari, M.A.3
Hosseini, S.V.4
-
25
-
-
79959228728
-
Sensory evaluation
-
Indian Council of Agricultural Research, New Delhi, India, K. Gopakumar (Ed.)
-
Joseph J., Iyer T.S.G. Sensory evaluation. Textbook of fish processing and technology 2002, 445-467. Indian Council of Agricultural Research, New Delhi, India. K. Gopakumar (Ed.).
-
(2002)
Textbook of fish processing and technology
, pp. 445-467
-
-
Joseph, J.1
Iyer, T.S.G.2
-
26
-
-
0242456060
-
Effect of pre-icing duration on quality deterioration of iced nile perch (Lates niloticus)
-
Karungi C., Byaruhanga Y.B., Muyonga J.H. Effect of pre-icing duration on quality deterioration of iced nile perch (Lates niloticus). Food Chemistry 2004, 85:13-17.
-
(2004)
Food Chemistry
, vol.85
, pp. 13-17
-
-
Karungi, C.1
Byaruhanga, Y.B.2
Muyonga, J.H.3
-
27
-
-
84985217908
-
Determination of thiobarbituric acid reactive substances (TBARS) in fish tissue by an improved distillation spectrophotometric method
-
Ke P.J., Cervantes E., Robles-Martinez C. Determination of thiobarbituric acid reactive substances (TBARS) in fish tissue by an improved distillation spectrophotometric method. Journal of Science and Food Agriculture 1984, 35:1248-1254.
-
(1984)
Journal of Science and Food Agriculture
, vol.35
, pp. 1248-1254
-
-
Ke, P.J.1
Cervantes, E.2
Robles-Martinez, C.3
-
28
-
-
34249046424
-
Comparison of effects of slurry ice and fl{ligature}ake ice pretreatments on the quality of aquacultured sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) stored at 4 °C
-
Kilinc B., Cakli S., Cadun A., Dincer T., Tolasa S. Comparison of effects of slurry ice and fl{ligature}ake ice pretreatments on the quality of aquacultured sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) stored at 4 °C. Food Chemistry 2007, 104:1611-1617.
-
(2007)
Food Chemistry
, vol.104
, pp. 1611-1617
-
-
Kilinc, B.1
Cakli, S.2
Cadun, A.3
Dincer, T.4
Tolasa, S.5
-
30
-
-
60749132455
-
Effect of thyme essential oil and packaging treatments on fresh Mediterranean swordfi{ligature}sh fi{ligature}llets during storage at 4°C
-
Kykkidou S., Giatrakou V., Papavergou A., Kontominas M.G., Savvaidis I.N. Effect of thyme essential oil and packaging treatments on fresh Mediterranean swordfi{ligature}sh fi{ligature}llets during storage at 4°C. Food Chemistry 2009, 115:169-175.
-
(2009)
Food Chemistry
, vol.115
, pp. 169-175
-
-
Kykkidou, S.1
Giatrakou, V.2
Papavergou, A.3
Kontominas, M.G.4
Savvaidis, I.N.5
-
31
-
-
0036104706
-
Sensory, chemical, microbiological assessment of farm-raised European sea bass (Dicentrarchus labrax) stored in melting ice
-
Kyrana V.R., Lougovois V.P. Sensory, chemical, microbiological assessment of farm-raised European sea bass (Dicentrarchus labrax) stored in melting ice. International Journal of Food Science & Technology 2002, 37:319-328.
-
(2002)
International Journal of Food Science & Technology
, vol.37
, pp. 319-328
-
-
Kyrana, V.R.1
Lougovois, V.P.2
-
32
-
-
0036893929
-
Survival of amine forming bacteria during the ice storage of fish and shrimp
-
Lakshmanan R., Jeya Shakila R., Jeyasekaran G. Survival of amine forming bacteria during the ice storage of fish and shrimp. Food Microbiology 2002, 19:617-625.
-
(2002)
Food Microbiology
, vol.19
, pp. 617-625
-
-
Lakshmanan, R.1
Jeya Shakila, R.2
Jeyasekaran, G.3
-
33
-
-
34548546743
-
Raman spectroscopic analysis and on natural actomyosin from haddock (Melanogrmmus aeglefinus) during refrigerated (4°C) and frozen (-10°C) storage in the presence of trimethylamine-N-oxide demethylase from kidney of Lizardfish (Saurida tumbil)
-
Leelapongwattana K., Benjakul S., Visessang W., Howell N.K. Raman spectroscopic analysis and on natural actomyosin from haddock (Melanogrmmus aeglefinus) during refrigerated (4°C) and frozen (-10°C) storage in the presence of trimethylamine-N-oxide demethylase from kidney of Lizardfish (Saurida tumbil). Food Chemistry 2008, 106:1253-1263.
-
(2008)
Food Chemistry
, vol.106
, pp. 1253-1263
-
-
Leelapongwattana, K.1
Benjakul, S.2
Visessang, W.3
Howell, N.K.4
-
34
-
-
0002455887
-
Iced storage characteristics of northern squawfish (Ptychocheilus foregoneness)
-
Lin D., Morrissey M.T. Iced storage characteristics of northern squawfish (Ptychocheilus foregoneness). Journal of Aquatic Food Product Technology 1994, 3:25-43.
-
(1994)
Journal of Aquatic Food Product Technology
, vol.3
, pp. 25-43
-
-
Lin, D.1
Morrissey, M.T.2
-
35
-
-
17144433960
-
Enterobacteriaceae found in high numbers in fish, minced meat and pasteurized milk or cream and the presence of toxin encoding genes
-
Lindberg A.M., Ljungh A., Ahrné S., Lödfhahl S., Molin G. Enterobacteriaceae found in high numbers in fish, minced meat and pasteurized milk or cream and the presence of toxin encoding genes. Food Microbiology 1998, 39:11-17.
-
(1998)
Food Microbiology
, vol.39
, pp. 11-17
-
-
Lindberg, A.M.1
Ljungh, A.2
Ahrné, S.3
Lödfhahl, S.4
Molin, G.5
-
36
-
-
79959273122
-
-
Flavour of fish. In: Paper presented at 8th world congress of food science & technology, 29th September-4th October, Toronto, Canada.
-
Lindsay, R. C., (1991). Flavour of fish. In: Paper presented at 8th world congress of food science & technology, 29th September-4th October, Toronto, Canada.
-
(1991)
-
-
Lindsay, R.C.1
-
37
-
-
0343819786
-
Oyster preservation by high-pressure treatment
-
Lopez-Caballero M.E., Perez-Mateos M., Montero P., Borderias A.J. Oyster preservation by high-pressure treatment. Journal of Food Protection 2000, 63:196-201.
-
(2000)
Journal of Food Protection
, vol.63
, pp. 196-201
-
-
Lopez-Caballero, M.E.1
Perez-Mateos, M.2
Montero, P.3
Borderias, A.J.4
-
39
-
-
67650908492
-
Effect of gamma radiation on the quality and shelf life of refrigerated rainbow trout (Oncorhynchus mykiss) fillets
-
Moini S., Tahergorabi R., Hosseini S.V., Rabbani M., Tahergorabi S., Feàs X., et al. Effect of gamma radiation on the quality and shelf life of refrigerated rainbow trout (Oncorhynchus mykiss) fillets. Journal of Food Protection 2009, 72:1419-1426.
-
(2009)
Journal of Food Protection
, vol.72
, pp. 1419-1426
-
-
Moini, S.1
Tahergorabi, R.2
Hosseini, S.V.3
Rabbani, M.4
Tahergorabi, S.5
Feàs, X.6
-
40
-
-
71349085478
-
Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout
-
Ojagh S.M., Rezaei M., Razavi S.H., Hosseini S.M.H. Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chemistry 2010, 120:193-198.
-
(2010)
Food Chemistry
, vol.120
, pp. 193-198
-
-
Ojagh, S.M.1
Rezaei, M.2
Razavi, S.H.3
Hosseini, S.M.H.4
-
41
-
-
58849129014
-
Sensory, microbiological and chemical assessment of the freshness of red mullet (Mullus barbatus) and goldband goatfish (Upeneus moluccensis) during storage in ice
-
Özyurt G., Kuley E., Özkütük S., Özogul F. Sensory, microbiological and chemical assessment of the freshness of red mullet (Mullus barbatus) and goldband goatfish (Upeneus moluccensis) during storage in ice. Food Chemistry 2009, 114:505-510.
-
(2009)
Food Chemistry
, vol.114
, pp. 505-510
-
-
Özyurt, G.1
Kuley, E.2
Özkütük, S.3
Özogul, F.4
-
42
-
-
17444422898
-
Freshness assessment of European eel (Anguilla anguilla) by sensory, chemical and microbiological methods
-
Özogul Y., Özyurt G., Özogul F., Kuley E., Polat A. Freshness assessment of European eel (Anguilla anguilla) by sensory, chemical and microbiological methods. Food Chemistry 2005, 92:745-751.
-
(2005)
Food Chemistry
, vol.92
, pp. 745-751
-
-
Özogul, Y.1
Özyurt, G.2
Özogul, F.3
Kuley, E.4
Polat, A.5
-
44
-
-
0037719755
-
Effect of gutting on microbiological, chemical, and sensory properties of aquacultured sea bass (Dicentrarchus labrax) stored in ice
-
Papadopoulos V., Chouliara I., Badeka A., Savvaidis I.N., Kontominas M.G. Effect of gutting on microbiological, chemical, and sensory properties of aquacultured sea bass (Dicentrarchus labrax) stored in ice. Food Microbiology 2003, 20:411-420.
-
(2003)
Food Microbiology
, vol.20
, pp. 411-420
-
-
Papadopoulos, V.1
Chouliara, I.2
Badeka, A.3
Savvaidis, I.N.4
Kontominas, M.G.5
-
45
-
-
0033990622
-
Effect of refrigerated storage on muscle lipid quality of sea bass (Dicentrarchus labrax) fed on diets containing different levels of vitamin E
-
Pirini M., Gatta P.P., Testi S., Trigari G., Monetti P.G. Effect of refrigerated storage on muscle lipid quality of sea bass (Dicentrarchus labrax) fed on diets containing different levels of vitamin E. Food Chemistry 2000, 68:289-293.
-
(2000)
Food Chemistry
, vol.68
, pp. 289-293
-
-
Pirini, M.1
Gatta, P.P.2
Testi, S.3
Trigari, G.4
Monetti, P.G.5
-
46
-
-
33847148939
-
Structural changes in sardine (Sardina pilchardus) muscle during iced storage: investigation by DRIFT spectroscopy
-
Rodríguez-Casado A., Carmona P., Moreno P., Sánchez-González I., Macagnano A., Di Natale C., et al. Structural changes in sardine (Sardina pilchardus) muscle during iced storage: investigation by DRIFT spectroscopy. Food Chemistry 2007, 103:1024-1030.
-
(2007)
Food Chemistry
, vol.103
, pp. 1024-1030
-
-
Rodríguez-Casado, A.1
Carmona, P.2
Moreno, P.3
Sánchez-González, I.4
Macagnano, A.5
Di Natale, C.6
-
47
-
-
25144435314
-
Effects of storage in slurry ice on the microbial, chemical and sensory quality and on the shelf-life of farmed turbot (Psetta maxima)
-
Rodríguez O., Barros-Velázquez J., Piñeiro C., Gallardo J.M., Aubourg P. Effects of storage in slurry ice on the microbial, chemical and sensory quality and on the shelf-life of farmed turbot (Psetta maxima). Food Chemistry 2006, 95:270-278.
-
(2006)
Food Chemistry
, vol.95
, pp. 270-278
-
-
Rodríguez, O.1
Barros-Velázquez, J.2
Piñeiro, C.3
Gallardo, J.M.4
Aubourg, P.5
-
48
-
-
4444247282
-
Sensory and biochemical aspects of quality of whole bigeye tuna (Thunnus obesus) during bulk storage in controlled atmospheres
-
Ruiz-Capillas C., Moral A. Sensory and biochemical aspects of quality of whole bigeye tuna (Thunnus obesus) during bulk storage in controlled atmospheres. Food Chemistry 2005, 89:347-354.
-
(2005)
Food Chemistry
, vol.89
, pp. 347-354
-
-
Ruiz-Capillas, C.1
Moral, A.2
-
49
-
-
33749669399
-
Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon
-
Sallam K.I. Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon. Food Control 2007, 18:566-575.
-
(2007)
Food Control
, vol.18
, pp. 566-575
-
-
Sallam, K.I.1
-
50
-
-
0347874970
-
Shelf-life of Spanish mackerel (Scomberomorus commerson) from northern Australian waters
-
Slattery S.L. Shelf-life of Spanish mackerel (Scomberomorus commerson) from northern Australian waters. Journal of Aquatic Food Product Technology 1988, 7:63-79.
-
(1988)
Journal of Aquatic Food Product Technology
, vol.7
, pp. 63-79
-
-
Slattery, S.L.1
-
51
-
-
0002362712
-
Chemical characteristics of fish caught in the northeast Pacific Ocean
-
Stansby M.E. Chemical characteristics of fish caught in the northeast Pacific Ocean. Marine Fisheries Review 1976, 38:1-11.
-
(1976)
Marine Fisheries Review
, vol.38
, pp. 1-11
-
-
Stansby, M.E.1
-
52
-
-
34248208154
-
Changes in the quality indices during ice storage of farmed Senegalese sole (Solea senegalensis)
-
Tejada M., De las Heras C., Kent M. Changes in the quality indices during ice storage of farmed Senegalese sole (Solea senegalensis). European Food Research & Technology 2007, 225:225-232.
-
(2007)
European Food Research & Technology
, vol.225
, pp. 225-232
-
-
Tejada, M.1
De las Heras, C.2
Kent, M.3
-
53
-
-
0012765442
-
Quality of farmed gilthead sea bream (Sparus aurata) during ice storage related to the slaughter method and gutting
-
Tejada M., Huidobro A. Quality of farmed gilthead sea bream (Sparus aurata) during ice storage related to the slaughter method and gutting. European Food Research & Technology 2002, 215:1-7.
-
(2002)
European Food Research & Technology
, vol.215
, pp. 1-7
-
-
Tejada, M.1
Huidobro, A.2
-
54
-
-
67650383868
-
-
CRC Press, Taylor & Francis group, Boca Raton, FL
-
Venugopal V. Seafood processing: adding value through quick freezing, petortable packaging, cook-chilling, and other methods 2006, CRC Press, Taylor & Francis group, Boca Raton, FL.
-
(2006)
Seafood processing: adding value through quick freezing, petortable packaging, cook-chilling, and other methods
-
-
Venugopal, V.1
|