Modifications in the chemical compounds and sensorial attributes of Engraulis anchoita fillet during marinating process
نویسندگان
چکیده
منابع مشابه
Effect of Traditional Marinating on Bacterial and Chemical Characteristics in Frozen Rainbow Trout Fillet
Background: In recent years, there has been an increasing interest in using food additives from natural sources to improve taste and also extend shelf life of semi-preserved food. The aim of this paper was to examine chemical and microbiological changes promoted by a traditional marinating process in rainbow trout fillets during frozen storage. Methods: Fish fillets were immersed in traditio...
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ژورنال
عنوان ژورنال: Ciência e Tecnologia de Alimentos
سال: 2008
ISSN: 0101-2061
DOI: 10.1590/s0101-20612008000400006