Development of quality index method for anchovy (Engraulis anchoita) stored in ice : assessment of its shelf-life by chemical and sensory methods

The objective of this study was to develop a quality index method for Engraulis anchoita stored in ice and to determine its shelf-life based on this quality index method and chemical indices such as total volatile bases and thiobarbituric acid-reactive substances. Besides, the chemical composition w...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 18(2012), 4 vom: 01. Aug., Seite 339-51
1. Verfasser:	Massa, A E (VerfasserIn)
Weitere Verfasser:	Manca, E, Yeannes, M I
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2012
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Research Support, Non-U.S. Gov't Fatty Acids, Omega-3 Thiobarbituric Acid Reactive Substances Volatile Organic Compounds