Quality changes and experimental accelerated shelf‐life determination of ready‐to‐eat burgers made from striped catfish and salmon mince blend by thermal processing in retort pouches-Reference-Cited by-同舟云学术

Quality changes and experimental accelerated shelf‐life determination of ready‐to‐eat burgers made from striped catfish and salmon mince blend by thermal processing in retort pouches

Published:2022-06-20 Issue:8 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Ditudompo Srivikorn¹,Rungchang Saowaluk²,Pachekrepapol Ulisa¹^ORCID

Affiliation:

1. Division of Food Science and Nutrition, Faculty of Agricultural Product Innovation and Technology Srinakharinwirot University Nakhon Nayok Thailand

2. Department of Agro‐Industry, Faculty of Agriculture, Natural Resources and Environment Naresuan University Phitsanulok Thailand

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16801

Reference40 articles.

1. Sensory shelf-life estimation: A review of current methodological approaches

2. Sensory and Chemical Properties of Protein Hydrolysates Based on Mackerel (Scomber scombrus) and Salmon (Salmo salar) Side Stream Materials

3. Shelf life evaluation of a ready-to-eat black clam (Villorita cyprinoides) product in indigenous retort pouches

4. Model for heat and mass transport during cooking of cod loin in a convection oven

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