Preliminary investigation on the use of allyl isothiocyanate to increase the shelf-life of gilthead sea bream (Sparus aurata) fillets
Submitted: 8 July 2014
Accepted: 31 January 2015
Published: 17 September 2015
Accepted: 31 January 2015
Abstract Views: 1315
PDF: 740
HTML: 210
HTML: 210
Publisher's note
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
Similar Articles
- Alessandro Giufffrida, Filippo Giarratana, Davide Valenti, Daniele Muscolino, Roberta Parisi, Alessio Parco, Stefania Marotta, Graziella Ziino, Antonio Panebianco, A new approach to predict the fish fillet shelf-life in presence of natural preservative agents , Italian Journal of Food Safety: Vol 6 no. 2 (2017)
You may also start an advanced similarity search for this article.