Effect of ungutting on microbiological, chemical and sensory properties of aquacultured sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) stored in ice

Author: Cakli S.   Kilinc B.   Cadun A.   Dincer T.   Tolasa S.  

Publisher: Springer Publishing Company

ISSN: 1438-2377

Source: European Food Research and Technology A, Vol.222, Iss.5-6, 2006-03, pp. : 719-726

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