The effect of different high pressure conditions on the quality and shelf life of cold smoked fish-Reference-Cited by-同舟云学术

The effect of different high pressure conditions on the quality and shelf life of cold smoked fish

Published:2011-04 Issue:2 Volume:12 Page:104-110
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Erkan Nuray,Üretener Gonca,Alpas Hami,Selçuk Arif,Özden Özkan,Buzrul Sencer

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference29 articles.

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4. Lebensmittel tierischer Herkunft, Feinkosterzeugnisse, gefrorene, tiefgefrorene und getrocknete Lebensmittel, Fertiggerichte, hitzekonservierte Lebensmlttel, Speiseeis, Zucker, Kakao, Zuckerwaren, Rohmasscn;Baumgart,1986

5. Food chemistry;Belitz,1999

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