The effect of mincing method on the quality of refrigerated whiting burgers

Autor:	Sevim Köse, Muhammet Boran, Murat O. Balaban, Gökhan Boran
Rok vydání:	2009
Předmět:	biology Chemistry Food storage Food preservation Trimethylamine Mincing Shelf life biology.organism_classification Fish products Whiting Industrial and Manufacturing Engineering chemistry.chemical_compound Food science Food quality Food Science
Zdroj:	International Journal of Food Science & Technology. 44:1649-1660
ISSN:	1365-2621 0950-5423
DOI:	10.1111/j.1365-2621.2009.01984.x
Popis:	Summary Different mincing methods in the preparation of refrigerated whiting burgers had a significant effect on the products’ quality during storage (P
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::40bb64677c7f33fdd2793f11f69dacc8 https://doi.org/10.1111/j.1365-2621.2009.01984.x Zobrazit plný text záznamu Plný text