Effect of Various Processing Methods on Quality of Mackerel (Scomber scombrus)

Food and Bioprocess Technology

Volumn 6, Issue 4, 2013, Pages 1091-1098

  Ozogul, Yesim ^a   Balikci, Esra ^a  

^a CUKUROVA UNIVERSITY   (Turkey)

Author keywords

Hot smoking; Mackerel; Marination; Quality parameter; Shelf life; Vacuum packaging

Indexed keywords

ESCHERICHIA COLI; FOOD STORAGE; SMOKE; VOLATILE FATTY ACIDS;

HOT-SMOKING; MACKEREL; MARINATION; QUALITY PARAMETERS; SHELF LIFE; VACUUM PACKAGING;

FOOD PRESERVATION;

ANETHUM GRAVEOLENS; BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; SCOMBER SCOMBRUS; STAPHYLOCOCCUS AUREUS;

EID: 84874517753     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0641-4     Document Type: Article

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