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Determination of changes in chemical and sensory quality of sea bass marinades stored at+4 (+/- 1)degrees C in marinating solution
(Taylor & Francis Ltd, 2012)Sea bass (Dicentrarchus labrax) fish fillets (scaly, descaled and skinned) were marinated in a solution composed of 2.5% acetic acid and 11% sodium chloride and stored at +4 (+/- 1)degrees C. Chemical and sensory attributes ...