Open AccessDetermination of the quality changes of whole cuttlefish (Sepia officinalis, L., 1758) stored at 2ºC
Author(s) -
Gülgün F. Ünal Şengör,
Zafer Ceylan,
Hande Doğruyol
Publication year - 2018
Publication title -
su ürünleri dergisi
Language(s) - English
Resource type - Journals
eISSN - 2148-3140
pISSN - 1300-1590
DOI - 10.12714/egejfas.2018.35.2.02
Subject(s) - cuttlefish , sepia , trimethylamine , food science , mesophile , food spoilage , officinalis , shelf life , psychrotrophic bacteria , sensory analysis , moisture , chemistry , food preservation , biology , bacteria , botany , biochemistry , genetics , organic chemistry