Proximal composition and fatty acid profile of fresh and smoked fillets of Pangasius hypophthalmus
The aim of this study was to determine the proximal composition and the fatty acid profile of fresh and smoked fillets of Pangasius hypophthalmus. After brining (4% / 270 min), the salted fillets of Pangasius hypophthalmus were pre-dried at 30 °C for 30 min, then smoked at 30 °C / 120 min; 50 °C/ 24...
Αποθηκεύτηκε σε:
| Κύριοι συγγραφείς: | , , , , |
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| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
Elsevier
2020-09-01
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| Σειρά: | Scientific African |
| Θέματα: | |
| Διαθέσιμο Online: | http://www.sciencedirect.com/science/article/pii/S2468227620302726 |
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