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Effect of Glazing with Different Materials on the Quality of Tuna During Frozen Storage
This study investigated and determined the changes in various qualities of tuna samples that were glazed with rosmarinic acid, a bamboo leaf antioxidant, and sodium lactate and stored at −18 °C for 180 days. The water-holding capacity, cooking loss, color, texture, protein content, and total volatil...
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| Publicado no: | Foods |
|---|---|
| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7074287/ https://ncbi.nlm.nih.gov/pubmed/32098131 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9020231 |
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