Evaluation of shelf life of live and gutted fish treated with a shallot extract

Journal of Food Processing and Preservation

Volumn 37, Issue 5, 2013, Pages 970-976

  Pezeshk, Samaneh ^a   Hosseini, Hedayat ^b   Rezaei, Masoud ^a   Khaksar, Ramin ^b  

^a TARBIAT MODARES UNIVERSITY   (Iran)

^b SHAHID BEHESHTI UNIVERSITY OF MEDICAL SCIENCES   (Iran)

Author keywords

[No Author keywords available]

Indexed keywords

CARCINOGENIC POTENTIAL; NATURAL ANTIOXIDANTS; REFRIGERATED STORAGES; REFRIGERATION TEMPERATURES; SENSORY CHARACTERISTICS; SULFUR-CONTAINING COMPOUNDS; SYNTHETIC ANTIOXIDANTS; TOTAL VIABLE COUNTS;

ANTIOXIDANTS; CHEMICAL ANALYSIS; FISH; FOOD PRODUCTS; FOOD STORAGE; POLYPHENOLIC COMPOUNDS;

QUALITY CONTROL;

ALLIUM ASCALONICUM; ENTEROBACTERIACEAE; ONCORHYNCHUS MYKISS;

EID: 84885849477     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2012.00765.x     Document Type: Article

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