1. Effects of abdominal emptying and immersion in salt in different concentrations on fatty acids profile and spoilage indices of fish Kotr (Sphyraena jello) during freezing;Aberoumand;Food Sciences and Nutrition,2020
2. Effects of vacuum packaging in freezer on oxidative spoilage indexes of fish Lethrinus atkinsoni;Aberoumand;Food Sciences and Nutrition,2020
3. Seafood lipids and fatty acids;Ackman;Food Reviews International,1990
4. Quality changes of Atlantic horse mackerel fillets (Trachurus trachurus) packed in a modified atmosphere at different storage temperatures;Alfaro;Journal of the Science of Food and Agriculture,2013
5. Modelling the effect of the temperature and carbon dioxide on the growth of spoilage bacteria in packed fish products;Alfaro;Food Control,2013