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Effect of frozen-storage period on quality of American sirloin and mackerel (Scomber japonicus)
This study aimed to study the effect of frozen-storage period on the quality of sirloin and mackerel (Scomber japonicus). The samples were evaluated after being kept in frozen storage at −17.9 °C for different periods of time (1, 8, 15, 22, and 29 days). The frozen storage resulted in increase in ic...
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| Vydáno v: | Food Sci Biotechnol |
|---|---|
| Hlavní autoři: | , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
The Korean Society of Food Science and Technology
2017
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049543/ https://ncbi.nlm.nih.gov/pubmed/30263639 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-017-0146-7 |
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