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Toplam kayıt 2, listelenen: 1-2
Quality changes and shelf life of cultured and wild hot-smoked mediterranean horse mackerel (Trachurus mediterraneus) at refrigerated (4 +/- 1 degrees C) conditions
(Taylor & Francis Inc, 2016)
Mariculturing of horse mackerel is not known in the world. Additionally, limited studies exist on quality changes of smoked horse mackerel at refrigerated temperatures. Therefore, in this study, between 1+ and 2-year-old ...
The effect of storage temperature on the chemical and sensorial quality of hot smoked Atlantic bonito (Sarda sarda, Bloch, 1838) packed in aluminium foil
(Central Fisheries Research Inst, 2010)
In this study, changes in chemical and sensorial quality of hot smoked Atlantic bonito (Sarda sarda, Bloch, 1838) during the storage at 4±1°C and 17±3°C were investigated. In addition, biochemical composition and yield ...