Effects of citric acid, onion and ginger on the sensory properties and stability of intermediate moisture smoked fish during storage
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Main Authors: | , , , , , , |
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Format: | Texto biblioteca |
Language: | |
Published: |
Rome (Italy) FAO
1993
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Subjects: | SMOKED FISH, STORED PRODUCTS, CITRIC ACID, KEEPING QUALITY, ORGANOLEPTIC PROPERTIES, MOISTURE CONTENT, POISSON FUME, DENREES ENTREPOSEES, ACIDE CITRIQUE, APTITUDE A LA CONSERVATION, PESCADO AHUMADO, PRODUCTOS ALMACENADOS, ACIDO CITRICO, APTITUD PARA LA CONSERVACION, PROPRIETE ORGANOLEPTIQUE, TENEUR EN EAU, PROPIEDADES ORGANOLEPTICAS, CONTENIDO DE HUMEDAD, |
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