Effect of hot smoking treatment in improving Sensory and Physicochemical Properties of processed Japanese Spanish Mackerel Scomberomorus niphonius

Japanese Spanish Mackerel (JSM) Scomberomorus niphonius (Cuvier 1832) is an important commercial fish species in South Korea. The postharvest handling, preservation, and storage of JSM have not been clearly understood, and therefore, it is very often oxidized to produce off‐flavor while marketed as...

Descrizione completa

Salvato in:
Dettagli Bibliografici
Pubblicato in:Food Sci Nutr
Autori principali: Baten, Md. Abdul, Won, Na Eun, Mohibbullah, Md., Yoon, Sung‐Joon, Hak Sohn, Jae, Kim, Jin‐Soo, Choi, Jae‐Suk
Natura: Artigo
Lingua:Inglês
Pubblicazione: John Wiley and Sons Inc. 2020
Soggetti:
Original Research
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC7382142/
https://ncbi.nlm.nih.gov/pubmed/32724656
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1715
Tags: Aggiungi Tag
Nessun Tag, puoi essere il primo ad aggiungerne! !

Documenti analoghi