Biochemical, sensory and microbiological attributes of bream (Megalobrama amblycephala) during partial freezing and chilled storage
Journal of the Science of Food and Agriculture2011Vol. 92(1), pp. 197–202
Citations Over TimeTop 10% of 2011 papers
Abstract
Bream in chilled storage were sensorially acceptable only up to 10 days, compared with 33 days for bream in partial freezing storage. Partial freezing delayed the nucleotide degradation of bream.
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