Konu "Gutting Process" için Araştırma Çıktıları | TR-Dizin | WoS | Scopus | PubMed listeleme
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Effects of gutting process on the shelf life of cultured meagre (Argyrosomus regius ASSO, 1801) stored at 4 +/- 1 degrees C
(Soc Brasileira Ciencia Tecnologia Alimentos, 2016)The aim of this study was to determine chemical, nutritional and microbiological evaluation of whole or gutted meagre stored at 4 +/- 1 degrees C. Whole ungutted (Group A), eviscerated (Group B), beheaded-eviscerated fish ...