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Sensory, Microbiological And Chemical Assessment Of Cod (Gadus Morhua) Fillets During Chilled Storage As Influenced By Bleeding Methods
by
Nguyen, Minh Van
,
Karlsdottir, Magnea Gudrun
,
Adalheidur Olafsdottir
,
Arnljotur Bjarki Bergsson
,
Sigurjon Arason
Published 2013
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2
Sensory, Microbiological And Chemical Assessment Of Cod (Gadus Morhua) Fillets During Chilled Storage As Influenced By Bleeding Methods
by
Nguyen, Minh Van
,
Karlsdottir, Magnea Gudrun
,
Adalheidur Olafsdottir
,
Arnljotur Bjarki Bergsson
,
Sigurjon Arason
Published 2013
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3
Identification of fish species after cooking by SDS-PAGE and urea IEF: A collaborative study
by
Etienne, Monique
,
Pérez Martín, Ricardo Isaac
,
Piñeiro, Carmen
Published in
Journal of Agricultural and Food Chemistry
(2000)
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Adalheidur Olafsdottir
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Arnljotur Bjarki Bergsson
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Karlsdottir, Magnea Gudrun
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Nguyen, Minh Van
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Sigurjon Arason
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Etienne, Monique
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Bleeding method
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chilled storage
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microbial growth
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sensory evaluation
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Cooked fish
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Electrophoresis
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SDS−PAGE
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alaska pollock
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