Postmortem changes in cazon fish muscle stored on ice
By V. Ocaño-Higuera, E. Márquez‐Ríos, M. Canizales-Dávila, F. Castillo-Yáñez, R. Pacheco-Aguilar, M. E. Lugo-Sanchez, K. García-Orozco, A. Z. Graciano-Verdugo. 2009
144 citations recorded by the source corpus.
Subfields: Animal Science and Zoology, Food Science, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/ad9843c0114889c2a40c459f2deead108b685d54
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In Animal Science and Zoology
In Food Science
In Nutrition and Dietetics
Citations in the corpus
- Quality and shelf life assessment of Pacific white shrimp (Litopenaeus vannamei) freshly harvested and stored on ice (2014, background): “These parametersmay indicate howbacterial spoilage occurs independently of the ageing process since the autolytic aspects of deterioration are not taken into account (Biede et al., 1982; Kirk & Sawyer, 1991; Ocano-Higuera et al., 2009).”
- Deterioration and shelf-life extension of fish and fishery products by modified atmosphere packaging (2011, background): “The pH increased throughout the chilled storage of cazon fish and seabass (Masniyom et al., 2002; Ocano-Higuera et al., 2009).”