Blar i Publikasjoner fra CRIStin - SINTEF Ocean på emneord "lipid oxidation"
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The Influence of Cooking Parameters and Chilled Storage Time on Quality of Sous-Vide Atlantic Mackerel (Scomber scombrus)
(Journal article; Peer reviewed, 2019-04-22)The aim of the present study was to evaluate the effects of various sous-vide time–temperature regimes and their interactions on quality parameters of Atlantic mackerel (Scomber scombrus) during chilled storage. The mackerel ...