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Toplam kayıt 72, listelenen: 71-72
A solution for fillet quality: Slaughter age's effect on protein mechanism and oxidation
(Elsevier, 2024)
Physico-chemical properties of fish flesh are reliable predictors of fillet quality and nutritional value. In our study, the age-related variations of the chemical composition, pH, water activity (aw), water holding capacity ...
The effect of pomegranate peel extract added as a natural preservative on the quality parameters of thornback ray (Raja clavata) sausages stored at +4°C
(Wiley, 2024)
In this study, three different groups of sausages were produced from thornback ray (Raja clavata) without additives (control group), waste pomegranate peel extract (natural group), and ascorbic acid (synthetic group). ...