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Development of Pangasius steaks by improved sous-vide technology and its process optimization
The present study embarked on the objective of optimizing improved sous-vide processing condition for development of ready-to-cook Pangasius steaks with extended shelf-life using response surface methodology. For the development of improved sous-vide cooked product, Pangasius steaks were treated wit...
Uloženo v:
| Vydáno v: | J Food Sci Technol |
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| Hlavní autoři: | , , , , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Springer India
2016
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5156644/ https://ncbi.nlm.nih.gov/pubmed/28035156 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2401-y |
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