Citations in impact factor journals
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
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. CrossRefDirect Link |
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. CrossRefDirect Link |
Citation to this article as recorded by
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 |
How to cite this article
M. Kayim and E. Can, 2010. The pH and Total Fat Values of Fish Meat in Different Iced Storage Period. Asian Journal of Animal and Veterinary Advances, 5: 346-348.
DOI: 10.3923/ajava.2010.346.348
URL: https://scialert.net/abstract/?doi=ajava.2010.346.348
DOI: 10.3923/ajava.2010.346.348
URL: https://scialert.net/abstract/?doi=ajava.2010.346.348