Assessment of Physicochemical and Microbiological Quality of Seafood
The aim of this work is to evaluate the physicochemical and microbiological attributesover a period of 5 months for two products from the category of Seafood:calamari rings and seafood cocktail. Appreciation of the freshness of seafood was tested bydetermining pH, easily hydrolysable nitrogen, the r...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
AcademicPres
2013-11-01
|
| Series: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| Subjects: | |
| Online Access: | http://journals.usamvcluj.ro/index.php/fst/article/view/9453 |