DIFFERENT PACKAGING METHODS EFFECTS ON SENSORY QUALITY AND CHEMICAL CRITERIA OF MARINATED SHAD (ALOSA IMMACULATA, B., 1838)

• Những tác giả chính: M.E. Erdem (Tác giả), S. Koral (Tác giả), S. Isidan (Tác giả)
• Định dạng: Sách
• Được phát hành: Chiriotti Editori, 2015-09-01T00:00:00Z.
• Những chủ đề: article
• Truy cập trực tuyến: Connect to this object online.

In this study the sensory and chemical parameters of marinated shad (Alosa immaculata, Bennett, 1838) were determined. Fish were marinated with different package methods (in brine, oil<br />and vacuum packed) and stored at 4±1°C. During the storage period, diffusion of proximate composition, a...