Effects of cod liver oil fortification on the quality aspects of mince sausages from Indian Major Carp ( Labeo rohita )-Reference-Cited by-同舟云学术

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Effects of cod liver oil fortification on the quality aspects of mince sausages from Indian Major Carp ( Labeo rohita )

Published:2021-05-17 Issue:7 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Gore Sandeep Bhaskar¹,Xavier Martin¹^ORCID,Nayak Binay Bhushan¹,Shitole Snehal Shubhash¹,Tandale Ajay Trimbak¹,Balange Amajad Khansaheb¹

Affiliation:

1. Department of Post‐Harvest Technology ICAR‐Central Institute of Fisheries Education Mumbai India

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15596

Reference39 articles.

1. Effect of oxidised tannic acid on the gel properties of mackerel (Rastrelliger kanagurta) mince and surimi prepared by different washing processes

2. Effect of pre-emulsified fish oil – as source of PUFA n−3 – on microstructure and sensory properties of mortadella, a Spanish bologna-type sausage

3. Farmed and wild fish in the prevention of cardiovascular diseases: Assessing possible differences in lipid nutritional values

4. Quality Changes During Storage of Minced Fish Products Containing Dietary Fiber and Fortified with ω3 Fatty Acids

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