STUDIES ON UTILIZATION OF GLUTEN IN FISH SAUSAGE-I
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چکیده
منابع مشابه
Combined effect of sodium polyphosphate and smoking on quality parameters of fish (Capoeta umbla) sausage
Improving food quality is one the major issues for the food processing industry. Since food produced from fish spoils quickly, it obviously cannot be kept for an extended time. The aim of the present study was to determine the effects of sodium polyphosphate and smoking on the shelf life of fish sausage that was produced from Capoeta umbla and stored at 4±1°C. Therefore, we designed four groups...
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Combined effect of sodium polyphosphate and smoking on quality parameters of fish (Capoeta umbla) sausage
Improving food quality is one the major issues for the food processing industry. Since food produced from fish spoils quickly, it obviously cannot be kept for an extended time. The aim of the present study was to determine the effects of sodium polyphosphate and smoking on the shelf life of fish sausage that was produced from Capoeta umbla and stored at 4±1°C. Therefore, we designed four groups...
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ژورنال
عنوان ژورنال: NIPPON SUISAN GAKKAISHI
سال: 1961
ISSN: 1349-998X,0021-5392
DOI: 10.2331/suisan.27.199