Influence of processing additives, packaging and storage conditions on the physicochemical stability of frozen Tra catfish (Pangasius hypophthalmus) fillets-Reference-Cited by-同舟云学术

Influence of processing additives, packaging and storage conditions on the physicochemical stability of frozen Tra catfish (Pangasius hypophthalmus) fillets

Published:2018-12 Issue: Volume:238 Page:148-155
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Dang Huong Thi Thu,Gudjónsdóttir María,Tómasson Tumi,Nguyen Minh Van,Karlsdóttir Magnea G.,Arason Sigurjon

Funder

UNU-FTP

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

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4. Official method Ce 1b–89. Fatty acid composition by GLC: marine oils;AOCS,1998

5. Role of packaging in quality preservation of frozen foods;Balasubramaniam,1997

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