The Effect of Sous-Vide Cooking Parameters, Chilled Storage and Antioxidants on Quality Characteristics of Atlantic Mackerel (Scomberscombrus) in Relation to Structural Changes in Proteins.

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Bibliographic Details
Title:	The Effect of Sous-Vide Cooking Parameters, Chilled Storage and Antioxidants on Quality Characteristics of Atlantic Mackerel (Scomberscombrus) in Relation to Structural Changes in Proteins.
Alternate Title:	Utjecaj kuhanja u vakuumu (sous vide), hladnog skladištenja i dodatka antioksidanasa na kakvoću i promjenu strukture proteina atlantske skuše (Scomber scombms).
Authors:	Cropotova, Janna¹ janna.cropotova@ntnu.no, Mozuraityte, Revilija², Standal, Inger Beate², Aftret, Kari Cecilie¹, Rustad, Turid¹
Source:	Food Technology & Biotechnology. Apr-Jun2019, Vol. 57 Issue 2, p191-199. 9p.
Database:	Environment Complete

Description
ISSN:	13309862
DOI:	10.17113/ftb.57.02.19.6032