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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.

Kategori
Vitenskapelig artikkel
Oppdragsgiver
  • Research Council of Norway (RCN) / 259582
Språk
Engelsk
Forfatter(e)
Institusjon(er)
  • Norges teknisk-naturvitenskapelige universitet
  • SINTEF Ocean / Sjømatteknologi
År
Publisert i
Food technology and biotechnology
ISSN
1330-9862
Årgang
57
Hefte nr.
2
Side(r)
191 - 199