Optimization of the marinating conditions of cassava fish (Pseudotolithus sp.) fillet for Lanhouin production through application of Doehlert experimental design

Lanhouin is a traditional fermented salted fish made from the spontaneous and uncontrolled fermentation of whole salted cassava fish (Pseudotolithus senegalensis) mainly produced in the coastal regions of West Africa. The combined effects of NaCl, citric acid concentration, and marination time on th...

Ful tanımlama

Kaydedildi:
Detaylı Bibliyografya
Yayımlandı:Food Sci Nutr
Asıl Yazarlar: Kindossi, Janvier Mêlégnonfan, Anihouvi, Victor Bienvenu, Vieira‐Dalodé, Générose, Akissoé, Noël Houédougbé, Hounhouigan, Djidjoho Joseph
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: John Wiley and Sons Inc. 2015
Konular:
Original Research
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC4779494/
https://ncbi.nlm.nih.gov/pubmed/27004115
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.285
Etiketler: Etiketle
Etiket eklenmemiş, İlk siz ekleyin!

Benzer Materyaller