Microbiological changes in whiting (Merlangius merlangus Linneaus, 1758) fillets during short-term cold storage and a traditional ‘pastrami-like’ treatment-Reference-Cited by-同舟云学术

Microbiological changes in whiting (Merlangius merlangus Linneaus, 1758) fillets during short-term cold storage and a traditional ‘pastrami-like’ treatment

Published:2016-03-24 Issue:3 Volume:32 Page:548-551
ISSN:0175-8659
Container-title:Journal of Applied Ichthyology
language:en
Short-container-title:J. Appl. Ichthyol.

Author:

Kilinc B.¹,Sürengil G.¹

Affiliation:

1. Fish Processing Technology Department; Fisheries Faculty; Ege University; Bornova-İzmir Turkey

Publisher

Wiley

Subject

Aquatic Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jai.13043/fullpdf

Reference22 articles.

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2. Curing and diffusion coefficient study in pastırma, a Turkish traditional meat product;Akköse;Meat Sci.,2014

3. Some microbiological and chemical properties of pastırma produced using potassium nitrate and starter culture;Aksu;Turk. J. Vet. Anim. Sci.,2002

4. Analysis of microbiological and chemical qualities of vacuumed and unvacuumed mirror carp (Cyprinus carpio L.) pastrami;Arslan;Turk. J. Vet. Anim. Sci.,1997a

5. Effect of storage time on mirror carp (Cyprinus carpio L.) pastrami stored in market temperature;Arslan;Turk. J. Vet. Anim. Sci.,1997b

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