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Quality assessment of rainbow trout (Oncorhynchus mykiss) fillets during super chilling and chilled storage
In order to evaluate the effect of super chilling (−3 °C) and chilled (3 °C) storage on the quality of rainbow trout fillets, total volatile base nitrogen (TVB-N), drip loss, pH, electric conductivity (EC), total aerobic count (TAC), K and related values, adenosine triphosphate (ATP) and related com...
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| 出版年: | J Food Sci Technol |
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| 主要な著者: | , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2014
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4519464/ https://ncbi.nlm.nih.gov/pubmed/26243943 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1539-8 |
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