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Bahareh Shabanpour & Mehdi Zolfaghari. (2011) Synergic Effects of Light Salting, Vacuum Packaging, and Onion Extract on the Quality Retention of Refrigerated Rainbow Trout (Oncorhynchus mykiss) Fillets. Journal of Aquatic Food Product Technology 20:1, pages 84-99.
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BrianG. Bosworth, WilliamR. Wolters, JuanL. Silva & RobertoS. Chamul. (2006) Slush-Ice Storage of Catfish Carcasses. North American Journal of Aquaculture 68:1, pages 99-102.
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Articles from other publishers (17)
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Seyyedeh Zeynab Mosavinia, Seyed Mohammad Mousavi, Ainaz Khodanazary & Seyed Mehdi Hosseini. (2021) Effect of a chitosan-based nanocomposite containing ZnO and Zataria multiflora essential oil on quality properties of Asian sea bass (Lates calcarifer) fillet. Journal of Food Science and Technology 59:3, pages 869-878.
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Tooraj Mehdizadeh, Hossein Tajik, Sima Jafarie & Ata Kaboudari. (2019) Effect of Salvia officinalis L. extract on chemical, microbial, sensory and shelf life of rainbow trout fillet. Food Science and Biotechnology 28:5, pages 1499-1506.
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Patti Coggins & Roberto Chamul. 2004. Handbook of Frozen Foods. Handbook of Frozen Foods.
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T.J. Kim, J.L. Silva, R.S. Chamul & T.C. Chen. (2006) Influence of Ozone, Hydrogen Peroxide, or Salt on Microbial Profile, TBARS and Color of Channel Catfish Fillets. Journal of Food Science 65:7, pages 1210-1213.
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M.E. Hoke, M.L. Jahncke, J.L. Silva, J.O. Hearnsberger, R.S. Chamul & O. Suriyaphan. (2006) Stability of Washed Frozen Mince from Channel Catfish Frames. Journal of Food Science 65:6, pages 1083-1086.
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