Browsing Publikasjoner fra CRIStin by Journals "Food technology and biotechnology"
Now showing items 1-2 of 2
Sensory and Physicochemical Quality Characteristics of Haddock Fish Cake Enriched with Atlantic Mackerel (Peer reviewed; Journal article, 2021)
The Effect of Sous-vide Cooking Parameters, Chilled Storage and Antioxidants on Quality Characteristics of Atlantic Mackerel (Scomber Scombrus) in Relation to Structural Changes in Proteins. (Journal article; Peer reviewed, 2019-04-11)The aim of the present study is to assess the influence of different sous-vide time-temperature regimes and use of two types of commercial antioxidants (rosemary extract and rosemary extract with ascorbyl palmitate) on ...