Effect of a two-step natural organic acid treatment on microbial activity and lipid damage during blue whiting (Micromesistius poutassou) chilling

Autor:	Minia Sanjuás-Rey, Bibiana García-Soto, Santiago P. Aubourg, José R. Fuertes-Gamundi, Jorge Barros-Velázquez
Rok vydání:	2011
Předmět:	chemistry.chemical_classification biology Ecology Chemistry Environmental chemistry Two step Micromesistius biology.organism_classification Blue whiting Industrial and Manufacturing Engineering Food Science Organic acid
Zdroj:	International Journal of Food Science & Technology. 46:1021-1030
ISSN:	0950-5423
DOI:	10.1111/j.1365-2621.2011.02565.x
Popis:	This work was supported by the Secretaria Xeral de I+D from the Xunta de Galicia (Galicia, Spain) through the Research Project PGIDIT 08 TAL 038E.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::594a4297aa943667a3887ff3d53977d5 https://doi.org/10.1111/j.1365-2621.2011.02565.x Zobrazit plný text záznamu Plný text