Sensory, microbiological, and chemical spoilage of cultured common sea bass ( Dicentrarchus labrax) stored in ice: a seasonal differentiation

Author: Grigorakis Kriton   Alexis Maria   Gialamas Ioannis   Nikolopoulou Demetra  

Publisher: Springer Publishing Company

ISSN: 1438-2377

Source: European Food Research and Technology A, Vol.219, Iss.6, 2004-11, pp. : 584-587

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Related content