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Feasibility of processing temperatures on the quality and shelf-life of smoke-flavoured cod

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Feasibility of processing temperatures on the quality and shelf-life of smoke-flavoured cod

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Rizo Parraga, AM.; Fuentes López, A.; Fernández Segovia, I.; Barat Baviera, JM. (2016). Feasibility of processing temperatures on the quality and shelf-life of smoke-flavoured cod. LWT - Food Science and Technology. 69:546-553. doi:10.1016/j.lwt.2016.02.021

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/99606

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Title: Feasibility of processing temperatures on the quality and shelf-life of smoke-flavoured cod
Author: Rizo Párraga, Arancha María 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 feasibility of two processing temperatures on the quality and shelf-life of smoke-flavoured cod was studied. Cod was submitted to a smoke-flavouring process in water vapour permeable (WP) bags at 5 or 10 degrees ...[+]
Subjects: Smoke-flavouring , Salting , Cod , Water vapour permeable bags , Quality attributes
Copyrigths: Cerrado
Source:
LWT - Food Science and Technology. (issn: 0023-6438 )
DOI: 10.1016/j.lwt.2016.02.021
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.lwt.2016.02.021
Thanks:
The authors gratefully acknowledge the support of the company Tub-Ex Aps (Taars, Denmark) for supplying the water vapour permeable bags and for providing all the necessary technical information. Arantxa Rizo would like to ...[+]
Type: Artículo

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