Cargando...
Effects of multiple freezing (−18 ± 2 °C) and microwave thawing cycles on the quality changes of sea bass (Dicentrarchus labrax)
Sensory, chemical [pH, total volatile basic nitrogen (TVB-N), trimethylamine (TMA-N), thiobarbituric acid (TBA)] and composition (crude protein and crude lipid) analyses were carried out on whole, gutted and fillets of seabass that were frozen (−18 ± 2 °C) and thawed more than once in microwave. It...
Guardado en:
| Publicado en: | J Food Sci Technol |
|---|---|
| Autores principales: | , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Springer India
2014
|
| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4444873/ https://ncbi.nlm.nih.gov/pubmed/26028727 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1373-z |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|