Organoleptic and chemical quality of farmed meagre (Argyrosomus regius) as affected by size

Food Chemistry

Volumn 141, Issue 3, 2013, Pages 3153-3159

  Giogios, Ioannis ^a,b   Grigorakis, Kriton ^b   Kalogeropoulos, Nick ^a  

^a HAROKOPIO UNIVERSITY   (Greece)

^b INSTITUTE OF OCEANOGRAPHY   (Greece)

Author keywords

Argyrosomus regius; Commercial size; Composition; Meagre; Sensory quality; Volatile compounds

Indexed keywords

CHEMICAL ANALYSIS; FATTY ACIDS; VOLATILE ORGANIC COMPOUNDS;

ARGYROSOMUS REGIUS; COMMERCIAL SIZE; MEAGRE; SENSORY QUALITIES; VOLATILE COMPOUNDS;

FISH;

ALDEHYDE; FATTY ACID; FURAN DERIVATIVE; PYRAZINE DERIVATIVE; VOLATILE AGENT;

ANIMAL EXPERIMENT; ANIMAL TISSUE; AQUACULTURE; ARGYROSOMUS REGIUS; ARTICLE; CONTROLLED STUDY; EFFECT SIZE; FISH; NONHUMAN; SENSORY ANALYSIS; TASTE; WEIGHT;

ARGYROSOMUS REGIUS;

EID: 84879828399     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.05.154     Document Type: Article

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