ロード中...
Quality characteristics and consumer acceptance of a high fish protein puffed corn-fish snack
Corn snack fortified with 7% fish protein powder made from saithe (Pollachius Virens) surimi was selected by expert panel from industry for consumer studies in Iran and Iceland. They hedonically screened products with 3%, 5%, 7% and 9% fish protein powder. Snack containing 9% fish protein powder (FP...
保存先:
| 主要な著者: | , , , , |
|---|---|
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer-Verlag
2010
|
| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3551053/ https://ncbi.nlm.nih.gov/pubmed/23572803 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0191-1 |
| タグ: |
タグ追加
タグなし, このレコードへの初めてのタグを付けませんか!
|