Characterization of Green Lipped Mussel Meat. Part II: Changes in Physical Characteristics as a Result of Brining and Liquid Smoke Application
Author:
Publisher
Informa UK Limited
Subject
Aquatic Science,Food Science
Reference16 articles.
1. The effects of thyme (Thymus vulgaris L.) oil concentration on liquid-smoked vacuum-packed rainbow trout (Oncorhynchus mykiss Walbaum, 1792) fillets during chilled storage
2. The Effects of Salting on Chemical Quality of Vacuum Packed Liquid Smoked and Traditional Smoked Rainbow Trout (Oncorhyncus mykiss) Fillets During Chilled Storage
3. The Effect of Liquid Smoking of Anchovy (Engraulis encrasicolus, L. 1758) Fillets on Sensory, Meat Yield, Polycyclic Aromatic Hydrocarbon (PAH) Content, and Chemical Changes
4. Prediction of the Weight of Alaskan Pollock Using Image Analysis
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4. Production of liquid smoke using fluidised-bed fast pyrolysis and its application to green lipped mussel meat;Food Control;2021-06
5. Bilgisayarlı Görüntüleme Teknolojileri ile Hamsi (Engraulis encrasicolus) ve Sardalye (Sardina pilchardus)’nın kalite parametrelerinin incelenmesi;ÇOMÜ Ziraat Fakültesi Dergisi;2019-12-25
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