Comparative quality loss in wild and cultured rainbow trout (Oncorhynchus mykiss) during chilling storage

Food Science and Technology Research

Volumn 19, Issue 3, 2013, Pages 445-454

  Ozogul, Fatih ^a   Yavuzer, Emre ^a   Ozogul, Yesim ^a   Kuley, Esmeray ^a  

^a CUKUROVA UNIVERSITY   (Turkey)

Author keywords

Biogenic amines; Cultured fish; Freshness quality; Shelf life; Wild fish

Indexed keywords

BIOGENIC AMINES; CHILLING STORAGES; LIPID OXIDATION; N-3 FATTY ACIDS; RAINBOW TROUTS (ONCORHYNCHUS MYKISS); SHELF LIFE; STORAGE PERIODS; TOTAL VIABLE COUNTS;

CHEMICAL ANALYSIS; ESCHERICHIA COLI;

FISH;

EID: 84879819795     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.19.445     Document Type: Article

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