Microbiological, Chemical, Sensory, Color, and Textural Changes of Rainbow Trout Fillets Treated with Sodium Acetate, Sodium Lactate, Sodium Citrate, and Stored at 4°C
Kilinc, Berna, Cakli, Sukran, Dincer, Tolga, Tolasa, SebnemVolume:
18
Language:
english
Journal:
Journal of Aquatic Food Product Technology
DOI:
10.1080/10498850802580924
Date:
March, 2009
File:
PDF, 230 KB
english, 2009