Assessment of Physicochemical and Microbiological Quality of Seafood
The aim of this work is to evaluate the physicochemical and microbiological attributesover a period of 5 months for two products from the category of Seafood:calamari rings and seafood cocktail. Appreciation of the freshness of seafood was tested bydetermining pH, easily hydrolysable nitrogen, the r...
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| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
AcademicPres
2013-11-01
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| coleção: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| Assuntos: | |
| Acesso em linha: | http://journals.usamvcluj.ro/index.php/fst/article/view/9453 |
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