Influence of sodium chloride and modified atmosphere packaging on microbiological, chemical and sensorial properties in ice storage of slices of hake (Merluccius merluccius)

By Pastoriza L.   Sampedro G.   Herrera J.J.   Cabo M.L.  

Food Chemistry, Vol. 61, Iss. 1, 1998-01 ,pp. : 23-28

Elsevier

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Chilled bulk storage of gutted hake (Merluccius merluccius L.) in CO 2 and O 2 enriched controlled atmospheres

By Ruiz-Capillas C.   Moral A.  

Food Chemistry, Vol. 74, Iss. 3, 2001-08 ,pp. : 317-325

Elsevier

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Seasonal changes in the chemical and lipid composition of fillets of the Southwest Atlantic hake (Merluccius hubbsi)

By Mendez E.   Gonzalez R.M.  

Food Chemistry, Vol. 59, Iss. 2, 1997-06 ,pp. : 213-217

Elsevier

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Effects of frying and warmholding on fatty acids and cholesterol of sole (Solea solea), codfish (Gadus morrhua) and hake (Merluccius merluccius)

By Candela M.   Astiasaran I.   Bello J.  

Food Chemistry, Vol. 58, Iss. 3, 1997-03 ,pp. : 227-231

Elsevier

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Proximate and mineral composition of dried salted roes of hake (Merluccius merluccius, L.) and ling (Molva molva, L.)

By Rodrigo J.   Ros G.   Periago M.J.   Lopez C.   Ortuno J.  

Food Chemistry, Vol. 63, Iss. 2, 1998-10 ,pp. : 221-225

Elsevier

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