| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540539 | Food Chemistry | 2011 | 6 Pages |
Abstract
⺠Postmortem quality changes of yellow grouper muscle were assessed. ⺠The shelf life was 26 days under vacuum packaging at 0 °C. ⺠TMA-N, IMP, HxR, Hx, K value, hardness, chewiness, colour, sensory attributes and microbiological counts were possible spoilage indicators.
Related Topics
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Analytical Chemistry
Authors
Xuepeng Li, Jianrong Li, Junli Zhu, Yanbo Wang, Linglin Fu, Wei Xuan,