comparison of proximate analysis and physicochemical changes in fish sausage during refrigerated storage
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منابع مشابه
Changes in Quality Characteristics of Pork Patties Containing Multilayered Fish Oil Emulsion during Refrigerated Storage.
This study was performed to determine the effect of multilayered fish oil (FO) emulsion without or with trans-cinnamaldehyde on pork patties. Multilayered FO (-primary, -secondary, -tertiary) emulsions were prepared using a layer-by-layer deposition technique with Tween 20, chitosan, and low methoxyl pectin, and were added to pork patties at the same concentration. Pork patties were then stored...
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عنوان ژورنال:
بهره برداری و پرورش آبزیانجلد ۱، شماره ۲، صفحات ۶۳-۸۲
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