Comparison of the Effects of Ohmic and Conventional Heating Methods on Some Quality Parameters of the Hot-smoked Fish Pâté
| Autor: | Unal Kurt, Yalçın Kaya, Cem Aydin |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
Materials science Cold storage 04 agricultural and veterinary sciences Aquatic Science Proximate composition 040401 food science 01 natural sciences Smoked fish 0404 agricultural biotechnology Total volatile 010608 biotechnology Fish Food science Joule heating Ohmic contact Food Science |
| Zdroj: | Journal of Aquatic Food Product Technology. 29:407-416 |
| ISSN: | 1547-0636 1049-8850 |
| DOI: | 10.1080/10498850.2020.1741752 |
| Popis: | This research investigates the effect of ohmic and conventional heating methods on the nutritional characteristics of hot-smoked fish pâte, including proximate composition, total volatile base nitr... |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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