Effect of Thermal Sterilization on the Selected Quality Attributes of Sweet and Sour Carp
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942912.2012.745130
Reference31 articles.
1. Nutritional Evaluation of Seasonal Changes in Muscle Fatty Acid Composition of Common Carp (Cyprinus carpio) in Karamik Lake, Turkey
2. Properties of collagen from skin, scale and bone of carp (Cyprinus carpio)
3. Effect of Heat Processing on the Texture Profile of Canned and Retort Pouch Packed Oil Sardine (Sardinella longiceps) in Oil Medium
4. HEAT PENETRATION CHARACTERISTICS AND QUALITY CHANGES OF INDIAN MACKEREL (RASTRELLIGER KANAGURTA) CANNED IN BRINE AT DIFFERENT RETORT TEMPERATURES
5. Quality Changes of Salmon (Oncorhynchus gorbuscha) Muscle during Thermal Processing
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