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Ditemukan 1 dari pencarian Anda melalui kata kunci: author=Olfa Bouzgarrou
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Smoking and polyphenols’ addition to improve freshwater mullet (Mugil cepha…
Komentar Bagikan
Olfa BouzgarrouNadia El MzouguiSaloua Sadok

The combined effects of hot smoking and added quince polyphenol (0.8% and 1.6% v/w) on the quality attributes of mullet (Mugil cephalus) fillets were evaluated. Biochemical parameters that were monitored in the fillets during 75 days of storage (4  1 °C) included trimethylamine (TMA-N), volatile basic nitrogen (TVB-N), fatty acids and amino acids. Data were submitted to principal component a…

Edisi
2016, 51
ISBN/ISSN
doi:10.1111/ijfs.129
Deskripsi Fisik
Journal of Food Science and Technology 2016, 51, 268–277
Judul Seri
Food Science and Technology
No. Panggil
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