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CyTA - Journal of Food Volume 10, 2012 - Issue 3

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Determination of changes in chemical and sensory quality of sea bass marinades stored at +4 (±1)°C in marinating solution

Determinación de cambios en cualidades química y sensorial de lubina marinada almacenada a +4 (±1)°C en solución de marinado

Tacnur Baygar Faculty of Fisheries, University of Mugla, 48000, Kötekli, Mugla, Turkey

Yunus Alparslan Faculty of Fisheries, University of Mugla, 48000, Kötekli, Mugla, TurkeyCorrespondence[email protected]

Muammer Kaplan Food Institute, TUBITAK Marmara Research Center, 41470, Gebze, Kocaeli, Turkey

Pages 196-200 | Received 04 Jul 2011, Accepted 03 Aug 2011, Published online: 07 Feb 2012

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https://doi.org/10.1080/19476337.2011.614016

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