The Effect of Sous-vide Cooking Parameters, Chilled Storage and Antioxidants on Quality Characteristics of Atlantic Mackerel (Scomber Scombrus) in Relation to Structural Changes in Proteins.

Client

• Research Council of Norway (RCN) / 259582

Author(s)

• Janna Cropotova
• Revilija Mozuraityte
• Inger Beate Standal
• Kari Cecilie Aftret
• Turid Rustad

Affiliation

• Norwegian University of Science and Technology
• SINTEF Ocean / Fisheries and New Biomarine Industry

Issue

2

External resources

• https://www.ftb.com.hr/images/pdfarticles/2019/april-june/ftb-57-191.pdf

DOI

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