Technological Attempts for Production of Low Sodium Smoked Herring Fish (Renga)
نویسندگان
چکیده
منابع مشابه
Improvement and Development of Technological Processes at Production Smoked Fish
The paper presents the results of experimental data obtained in brine, the coefficients of diffusion, the mathematical model and ambassador calculated optimal values of fish salting uniform layer of a certain thickness in brine. Studied modes production canned food smoked fish with a low-temperature heat treatment of semi-finished product. Developed are optimal modes for infrared smoke generators.
متن کاملfaciliting lexical access for the fluent production of speech
the hypothesis is that recent and frequent exposure to lexical items leads to a more fluent production of speech in terms of rate of speech. to test the hypothesis,a one-way anova experimental design was carried out. 24 sednior students of efl participated in a one-way interview test. data analyses revealed that those who were exposed frequently to the lexical items over a week prior to inter...
15 صفحه اولfacilitating lexical access for the fluent production of speech
the hypothesis is that recent and frequent exposure to lexical items leads to a more fluent production of speech in terms of rate of speech. to test the hypothesis , a one- way anova experimental design was carried out. 24 senior student of efl participated in a one-way interview test. data analyses revealed that those who were exposed frequently to the lexical items over a week prior to inte...
15 صفحه اولDNA barcoding for the identification of smoked fish products
Identification of fish fillets usually requires the application of a molecular tool because most of the morphological traits used in species identification are removed during the filleting process. Early molecular identification methods relied on protein electrophoresis that became recognized as an official method for fish fillet identification (AOAC, 1990; Tenge et al., 1993; Yearsley et al., ...
متن کاملCharacterization of Listeria monocytogenes isolated from production lines of fresh and cold-smoked fish.
AIMS The aims of this study were to characterize strains of Listeria monocytogenes isolated from cold-smoking fish plants to establish possible routes of contamination through the processing chain. METHODS AND RESULTS Listeria monocytogenes from fresh fish suppliers, raw materials, factory sites and finished products isolated in Portugal (162 isolates) and England (28 isolates) were character...
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ژورنال
عنوان ژورنال: Advance Journal of Food Science and Technology
سال: 2013
ISSN: 2042-4868,2042-4876
DOI: 10.19026/ajfst.5.3151