Please use this identifier to cite or link to this item:
https://olympias.lib.uoi.gr/jspui/handle/123456789/10540| Title: | Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes |
| Institution and School/Department of submitter: | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας |
| Keywords: | hot-smoked chub mackerel,salting,vacuum-packaging,shelf-life,biochemical analysis,sensory assessment,cold-smoked salmon,trout oncorhynchus-mykiss,lipid oxidation,shelf-life,listeria-monocytogenes,factorial design,storage,industry,fillets,salar |
| URI: | https://olympias.lib.uoi.gr/jspui/handle/123456789/10540 |
| ISSN: | 0308-8146 |
| Link: | <Go to ISI>://000229988200020 http://ac.els-cdn.com/S0308814604007769/1-s2.0-S0308814604007769-main.pdf?_tid=63b2f0c7a4fa7d0805d63a1d1b6216a4&acdnat=1333031054_ce6343110ef13f22fdca382e50bd6511 |
| Appears in Collections: | Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά). ΧΗΜ |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Goulas-2005-Effect of salting an.pdf | 178.14 kB | Adobe PDF | View/Open Request a copy |
This item is licensed under a Creative Commons License
