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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

Baygar, Tacnur; Alparslan, Yunus; Kaplan, Muammer (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 ...
Piel marmórea telangiectásica congénita y sindactilia en un recién nacido prematuro. A propósito de un caso

Ilhan, O.; Ozer, E.A.; Ozdemir, S.A.; Akbay, S.; Memur, S.; Kanar, B.; Tatli, M.M. (Sociedad Argentina de Pediatria, 2016)

[No abstract available]