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Combined effects of vacuum packaging and mint extract treatment on the biochemical, sensory and microbial changes of chill stored Indian mackerel
The present study was aimed to investigate the combined effects of vacuum packaging and mint extract treatment on the quality changes of gutted Indian mackerel (Rastrelliger kanagurta) during storage at 0–2 °C for 22 days. Biochemical, total viable count and sensory quality of chill stored mackerel...
Tallennettuna:
| Julkaisussa: | J Food Sci Technol |
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| Päätekijät: | , , , , , |
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Springer India
2016
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| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5223264/ https://ncbi.nlm.nih.gov/pubmed/28115769 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2425-3 |
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