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Processing and storage of restructured surimi stew product in retortable pouches
Restructured surimi gel product was prepared using short nosed white tripod (Triacanthus brevirosterus) with egg white as additive at 1 %. Heat setting was done initially at 45 °C for 30 min followed by heat processing 90 °C for 45 min. Restructured surimi gel in stew was standardized using four mos...
Enregistré dans:
| Publié dans: | J Food Sci Technol |
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| Auteurs principaux: | , , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Springer India
2013
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| Sujets: | |
| Accès en ligne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4348258/ https://ncbi.nlm.nih.gov/pubmed/25745197 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-1154-0 |
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