Sensory, Microbiological And Chemical Assessment Of Cod (Gadus Morhua) Fillets During Chilled Storage As Influenced By Bleeding Methods
The effects of seawater and slurry ice bleeding methods on the sensory, microbiological and chemical quality changes of cod fillets during chilled storage were examined in this study. The results from sensory evaluation showed that slurry ice bleeding method prolonged the shelf life of cod fillets u...
Main Authors: | , , , , |
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Format: | Text |
Language: | English |
Published: |
Zenodo
2013
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Subjects: | |
Online Access: | https://dx.doi.org/10.5281/zenodo.1086988 https://zenodo.org/record/1086988 |