Comparison of different combined processes of preservation on the nutritional and sensory changes of “ready to eat” mackerel fillets-Reference-Cited by-同舟云学术

Comparison of different combined processes of preservation on the nutritional and sensory changes of “ready to eat” mackerel fillets

Published:2019-01-18 Issue:3 Volume:43 Page:e13886
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Fiore Anna G.¹^ORCID,Palmieri Luigi²,Orlando Ivana²^ORCID,De Giorgi Alessandro²,Derossi Antonio¹^ORCID,Severini Carla¹^ORCID

Affiliation:

1. Department of Science of Agriculture, Food and Environment (SAFE) University of Foggia Foggia Italy

2. Experimental Station for the Food Preserving Industry (SSICA) Angri Italy

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.13886

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5. Food science and technology. A series of monographs 1965 Academic Press Inc New York NY M. A. Amerine R. M. Pangborn E. B. Roessler M. L. Anson E. M. Mrak C. O. Chichester Principles of sensory evaluation of food 1 583

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