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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.

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.

Category
Academic article
Client
  • Research Council of Norway (RCN) / 259582
Language
English
Author(s)
Affiliation
  • Norwegian University of Science and Technology
  • SINTEF Ocean / Sjømatteknologi
Year
Published in
Food technology and biotechnology
ISSN
1330-9862
Volume
57
Issue
2
Page(s)
191 - 199