Comparison of effects of slurry ice and flake ice pretreatments on the quality of aquacultured sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) stored at 4 °C
- Author
- KILINC, B1 ; CAKH, S1 ; CADUN, A1 ; DINCER, T1 ; TOLASA, S1
[1] Ege University, Fisheries Faculty Fish Processing Technology Department, 35100 Bornova-Izmir, Turkey - Source
Food chemistry. 2007, Vol 104, Num 4, pp 1611-1617, 7 p ; ref : 1 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Chilled storage Quality control Sea bass Sea bream Shelf-life Slurry ice
- Keyword (fr)
- Bar(poisson) Conservation aliment Contrôle qualité Daurade Dicentrarchus labrax Durée conservation Entreposage Flocon Glace Prétraitement Qualité Sparus aurata Pisces Poisson comestible Vertebrata
- Keyword (en)
- Bass Food preservation Quality control Sea bream Dicentrarchus labrax Shelf life Warehousing Flake Ice Pretreatment Quality Sparus aurata Pisces Edible fish Vertebrata
- Keyword (es)
- Róbalo Conservación alimento Control calidad Besugo Dicentrarchus labrax Tiempo conservación Almacenamiento Copo Hielo Pretratamiento Calidad Sparus aurata Pisces Pescado comestible Vertebrata
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A01 Methods of analysis, processing and quality control, regulation, standards
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B06 Fish and seafood industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18834973
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2007.03.002 
https://dx.doi.org/10.1016/j.foodchem.2007.03.002
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