Modifications chimiques et sensorielles du bar sauvage (Dicentrarchus labrax) capturé à différentes saisons et surgelé à -18°C
Chemical and sensory changes in frozen (-18 °C) wild sea bass (Dicentrarchus labrax) captured at different fishing seasons
Zyurt G.*, Polat A., Tokur B.
* Department of Fishing and Fish processing technology, Faculty of Fisheries, University of Çukurova, 01130, Balcali, Adana, Turkey ; Fax : +90.322.3386439 ; E-mail : beklevik@cu.edu.fr
International Journal of Food Science and Technology, 2007, Vol. 42, p. 887-893 - Texte en Anglais