Effect of Time-Temperature Abuse on Microbiological and Physiochemical Properties of Barramundi (Lates Calcarifer, Bloch) Fillets
The effect of time-temperature abuse on quality and shelf life of barramundi (Lates calcarifer) fillets using microbiological and physiochemical tools was investigated. Fillets were subjected to three different pre-blast freezing (PBF) temperatures viz. 5, 0 and -20C for 0 h, 1 h, 1, 2, 4, 8 and 16...
| Main Authors: | , , |
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| Format: | Journal Article |
| Published: |
Wiley-Blackwell Publishing, Inc.
2015
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| Online Access: | http://hdl.handle.net/20.500.11937/25581 |