Výsledky vyhledávání - "K. S. Shanmuka Sai"

Evaluation of physicochemical characteristics of microwave vacuum dried mackerel and inhibition of oxidation by essential oils

Autor: K. S. Shanmuka Sai, Jesmi Debbarma, P. Viji, P. H. Dhiju Das, B. Madhusudana Rao, C.N. Ravishankar

Publikováno v: Journal of Food Science and Technology. 56:1890-1898

In the present study, Indian mackerel was dried by microwave vacuum drying (MVD) method and compared its physico chemical quality to mackerel dried by hot air drying (HAD) method. Antioxidant effects of thyme oil (TMO) and clove leaf oils (CLO) durin

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ea4942032dec7dac8750205bf9876a99
https://doi.org/10.1007/s13197-019-03651-7

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