Mutu Daging Ikan Mas (Cyprinus carpio): Pengaruh Pembekuan dan Tekanan Tinggi

Referensi :

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Gelman, A. R. Pasteur and M. Rave. 1990. Quality Changes and Storage Life of Common Carp (Cyprinus carpio) at Various Storage Temperatures. Journal of the Science of Food and Agriculture, Vol. 52, Issue 2, pp. 231 – 247

Pavlov, A., D. Dimitrov, G. Penchev and L. Georgiev. 2008. Structural Changes in Common Carp (Cyprinus carpio) Fish Meat During Freezing. Bulgarian Journal of Veterinary Medicine, Vol. 11, No. 2, pp. 131 – 136

Sequeira-Munoz, A., D. Chevalier, A. LeBail, H.S. Ramaswamy and B.K. Simpson. 2006. Physicochemical Changes Induced in Carp (Cyprinus carpio) Fillets by High Pressure Processing at Low Temperature. Innovative Food Science & Emerging Technologies, Vol. 7, Issues 1 – 2, pp. 13 – 18

Tokur, B., S. Ozkütük, E. Atici, G. Ozyurt and C.E. Ozyurt. 2006. Chemical and Sensory Quality Changes of Fish Fingers, Made From Mirror Carp (Cyprinus carpio L., 1758), During Frozen Storage (-18 °C). Food Chemistry, Vol. 99, Issue 2, pp. 335 – 341

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