Effect of dehydration methods on physico-chemical and sensory qualities of restructured-dehydrated fish product-Reference-Cited by-同舟云学术

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Effect of dehydration methods on physico-chemical and sensory qualities of restructured-dehydrated fish product

Published:2017-03-24 Issue:6 Volume:41 Page:e13277
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Kumar Anuj¹,Elavarasan Krishnamoorthy¹,Kishore Pankaj²,Uchoi Devananda¹,Mandakini Devi Hanjabam¹,Ninan George¹,Zynudheen A. A.¹

Affiliation:

1. Fish Processing Division; ICAR-Central Institute of Fisheries Technology, Willingdon Island; Kochi 682029 Kerala India

2. Quality Assurance and Management Division; ICAR-Central Institute of Fisheries Technology, Willingdon Island; Kochi 682029 Kerala India

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13277/fullpdf

Reference26 articles.

1. The chemical composition microbiological detection and sensory evaluation of fresh fish sausage made from Clarias lazera and Tetradon fahaka;Ahmed;Journal of Fisheries and Aquaculture,2011

2. Biochemical changes in dressed Priacanthus hamrur (bull's eye) during frozen storage and its effect on physical and sensory quality of fish sausage;Bhatta;International Journal of Food Properties,2015

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Nutritional and Organoleptic Characteristics of Sausage Based on an Autochthonous Ecuatorian Fish, Old Blue (Andinoacara rivulatus);Foods;2024-05-02

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