Comparison of Effects of Slurry Ice and Flake Ice Pretreatments on The Quality of Aquacultured Sea Bream Sparus aurata and Sea Bass Dicentrarchus labrax stored at 4 C

Yerel katalogda bu makaleye atıf yapan 31 yayın (OpenAlex referans eşleşmesi; tam dünya listesi değildir).

1. 2012 Effect of the Icing with Rosemary Extract on the Oxidative Stability and Biogenic Amine Formation in Sardine (Sardinella aurita) During Chilled StorageAtıf 100 · OpenAlex
2. 2012 Effect of the Icing with Rosemary Extract on the Oxidative Stability and Biogenic Amine Formation in Sardine Sardinella aurita During Chilled StorageAtıf 100 · OpenAlex
3. 2012 Effect of the Icing with Rosemary Extract on the Oxidative Stability andBiogenic Amine Formation in Sardine Sardinella aurita During ChilledStorageAtıf 100 · OpenAlex
4. 2012 Effect of the Icing with Rosemary Extract on the Oxidative Stability and Biogenic Amine Formation in Sardine (Sardinella aurita) During Chilled StorageAtıf 100 · OpenAlex
5. 2013 Effects of Vacuum Packaging and Wrapping with Chitosan Based Edible Film on the Extension of the Shelf Life of Sea Bass Dicentrarchus labrax Fillets in Cold Storage 4 CAtıf 87 · OpenAlex
6. 2019 Color assessment by different techniques of gilthead seabream (Sparus aurata) during cold storageAtıf 35 · OpenAlex
7. 2019 Color assessment by different techniques of gilthead seabream (Sparus aurata) during cold storageAtıf 35 · OpenAlex
8. 2019 Color assessment by different techniques of gilthead seabream (Sparus aurata) during cold storageAtıf 35 · OpenAlex
9. 2019 Color assessment by different techniques of gilthead seabream (Sparus aurata) during cold storageAtıf 35 · OpenAlex
10. 2020 Impact of icing with potato, sweet potato, sugar beet, and red beet peel extract on the sensory, chemical, and microbiological changes of rainbow trout (Oncorhynchus mykiss) fillets stored at (3 +/- 1 degrees C)Atıf 20 · OpenAlex