Research Article

Citations for "The pH and Total Fat Values of Fish Meat in Different Iced Storage Period"


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Ayeloja, A.A., F.O.A. George, S.O. Obasa and L.O. Sanni, 2011. Effect of post-slaughter time intervals on the quality of the African catfish, Clarias gariepinus (Burchell, 1822). Am. J. Food Technol., 6: 790-797.
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Kayim, M., M. Cimen, E. Can and M. Kocabas, 2011. Biochemical taste parameters in meat and sea products. Asian J. Anim. Vet. Adv., 6: 233-237.
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Citations in impact factor journal as recorded by Crossref logo


Comparative chemical, taste, and functional components in different tissues of giant grouper (Epinephelus lanceolatus)
Journal of Aquatic Food Product Technology

Chlorogenic acid osmosis of snakehead fish: a novel approach to maintain quality and suppress deterioration during storage
International Journal of Food Properties Vol. 23, Issue 1, 387, 2020

Biochemical taste parameters in meat and sea products.
Asian Journal of Animal and Veterinary Advances Vol. 6, Issue 3, 233, 2011


Citation to this article as recorded by Crossref logo


Effect of combined chlorogenic acid and chitosan coating on antioxidant, antimicrobial, and sensory properties of snakehead fish in cold storage
Food Science & Nutrition

Effect of Post-slaughter Time Intervals on the Quality of the African Catfish, Clarias gariepinus (Burchell, 1822)
American Journal of Food Technology Vol. 6, Issue 9, 790, 2011

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