Quality loss assessment in fish-based ready-to-eat foods during refrigerated storage
The present research addresses the quality loss in two different ready-to-eat (RTE) seafoods. With this aim, chemical and microbiological parameters were measured in tuna lasagne (TL) and hake roe foods which were refrigerated (4°C) for up to 35 and 71 days, respectively. Both foods showed a signifi...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2013-03-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1403 |