- -

Smoke-flavoured cod obtained by a new method using water vapour permeable bags

RiuNet: Institutional repository of the Polithecnic University of Valencia

Share/Send to

Cited by

Statistics

Smoke-flavoured cod obtained by a new method using water vapour permeable bags

Show full item record

Rizo, A.; Fuentes López, A.; Fernández Segovia, I.; Barat Baviera, JM. (2016). Smoke-flavoured cod obtained by a new method using water vapour permeable bags. Journal of Food Engineering. 179:19-27. doi:10.1016/j.jfoodeng.2016.01.028

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/106870

Files in this item

Item Metadata

Title: Smoke-flavoured cod obtained by a new method using water vapour permeable bags
Author: Rizo, Arantxa Fuentes López, Ana Fernández Segovia, Isabel Barat Baviera, José Manuel
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] The objective of this study was to adapt and optimise a new smoking-salting process developed for salmon to obtain smoke-flavoured cod. Fish was processed at 60% relative humidity (RH)/5 degrees C for 24 h using ...[+]
Subjects: Salting , Smoking , Smoke-flavoured cod , Water vapour permeable bags , Liquid smoke
Copyrigths: Reserva de todos los derechos
Source:
Journal of Food Engineering. (issn: 0260-8774 )
DOI: 10.1016/j.jfoodeng.2016.01.028
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.jfoodeng.2016.01.028
Thanks:
The authors gratefully acknowledge Tub-Ex Aps (Taars, Denmark) for the supply of the water vapour permeable bags and for providing all the necessary information about their use. Author A. Rizo is grateful to Universitat ...[+]
Type: Artículo

recommendations

 

This item appears in the following Collection(s)

Show full item record