Determination of the shelf life of smoked sea bass (Dicentrarchuslabraxlinaeus, 1758) marinade stored under refrigerated conditions (4 °С)

Autor:	Asiye Eyüboğlu, Yalçın Kaya, İrfan Keskin, Bayram Köstekli
Rok vydání:	2019
Předmět:	Smoked fish biology Flavour Environmental science Aquatic animal Dicentrarchus Food science Sea bass Shelf life biology.organism_classification Coliform bacteria Aquatic organisms
Zdroj:	Ukrainian Food Journal. 8:294-306
ISSN:	2313-5891 2304-974X
DOI:	10.24263/2304-974x-2019-8-2-9
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::98ecec27f7f76ad628cbcb3063310241 https://doi.org/10.24263/2304-974x-2019-8-2-9 Zobrazit plný text záznamu Plný text ve formátu PDF