Evaluation of Rainbow Trout and Meagre Fillets as Novel Ready-To-Eat Products-Reference-Cited by-同舟云学术

Evaluation of Rainbow Trout and Meagre Fillets as Novel Ready-To-Eat Products

Published:2023-04-21 Issue:4 Volume:32 Page:373-383
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Can Tunçelli İdil¹²^ORCID,Özden Özkan¹^ORCID

Affiliation:

1. Faculty of Aquatic Sciences, Department of Fisheries and Seafood Processing Technology, Seafood Processing Technology Programme, Istanbul University, Istanbul, Turkey

2. Seafood Processing Technology Programme, Institute of Science, Istanbul University, Fatih, Istanbul, Turkey

Funder

the Scientific Research Projects Coordination Unit of Istanbul University

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2023.2224317

Reference45 articles.

1. Microbiological and Physicochemical Quality of Salted Bluespot Mullet (Valamugil seheli) Stored at Different Temperature

2. Salt in food processing; usage and reduction: a review

3. The effects of thyme (Thymus vulgaris L.) oil concentration on liquid-smoked vacuum-packed rainbow trout (Oncorhynchus mykiss Walbaum, 1792) fillets during chilled storage

4. Effects of scale and skin on chemical and sensory quality of marinated sea bass
filets (Dicentrarchus labrax, L. 1758) in sunflower oil during storage at 4°C

5. Effect of Traditional and Liquid Smoke on the Quality of Sea Catfish Sausages (Sciades herzbergii, Bloch, 1794)

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