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Combination effect of hot smoking and vacuum packaging on quality parameters of refrigerated thornback ray (Raja clavata Linnaeus, 1758)
(2021)
In this study, hot smoking process was applied to thornback ray (Raja clavata), which is a non-target catch, and
the product obtained was vacuum packaged and then stored at refrigerated conditions (4±1 °C) for 120 days. ...
The effect of storage temperature on the chemical and sensorial quality of hot smoked Atlantic bonito (Sarda sarda, Bloch, 1838) packed in aluminium foil
(Central Fisheries Research Inst, 2010)
In this study, changes in chemical and sensorial quality of hot smoked Atlantic bonito (Sarda sarda, Bloch, 1838) during the storage at 4±1°C and 17±3°C were investigated. In addition, biochemical composition and yield ...