Sensory, physical, chemical and microbiological changes in European sea bass (Dicentrarchus labrax) fillets packed under modified atmosphere/air or prepared from whole fish stored in ice

By B. Poli, A. Messini, G. Parisi, F. Scappini, V. Vigiani, G. Giorgi, M. Vincenzini. 2006

84 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Molecular Biology, Physiology

View Paper: https://www.semanticscholar.org/paper/521c928ce683bf3a302da2cd7bc4335bc1ba797e

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Citations in the corpus

• Effects of Vacuum Packaging and Wrapping with Chitosan-Based Edible Film on the Extension of the Shelf Life of Sea Bass (Dicentrarchus labrax) Fillets in Cold Storage (4 °C) (2012, background): “For instance, Poli et al. (2006) concluded that the shelf life of sea bass fillets was 7 days on ice.”