The impact of applying natural clinoptilolite (zeolite) on the chemical, sensory and microbiological changes of vacuum packed sardine fillets
Article first published online: 15 JUN 2012
© 2012 The Authors. International Journal of Food Science and Technology © 2012 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 47, Issue 9, pages 1977–1985, September 2012
How to Cite
Kuley, E., Ozogul, F., Durmus, M., Gokdogan, S., Kacar, C., Ozogul, Y. and Ucar, Y. (2012), The impact of applying natural clinoptilolite (zeolite) on the chemical, sensory and microbiological changes of vacuum packed sardine fillets. International Journal of Food Science & Technology, 47: 1977–1985. doi: 10.1111/j.1365-2621.2012.03060.x
- Issue published online: 13 AUG 2012
- Article first published online: 15 JUN 2012
- (Received 4 November 2011; Accepted in revised form 12 March 2012)
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