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Nutritional quality, safety and sensory properties of smoked tench (Tinca tinca) pâté from Trasimeno Lake, Italy
The present study evaluated the safety, nutritional and sensory properties of fish pâtés made from smoked tench (Tinca tinca) pulp. Two formulations of tench pâté were produced, one of which included olive oil and the other contained mascarpone cheese. The prepared pâté jars were thermally treated a...
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| 出版年: | Ital J Food Saf |
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| 主要な著者: | , , , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
PAGEPress Publications, Pavia, Italy
2019
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6784590/ https://ncbi.nlm.nih.gov/pubmed/31632929 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.4081/ijfs.2019.8130 |
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