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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| 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. |
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| 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 |
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