THE EFFECT OF DIFFERENT MARINATION PROCEDURES ON THE QUALITY OF DRIED BLUE WHITING (Micromesistius poutassou)
In this study, the influence of marinates containing different combinations of soy sauce, sorbitol, sucrose, and citric acid on blue whiting before and after drying were studied. The effects on sensory attributes (odour, flavour and texture), microbial quality (Total Viable Counts, Listeria and coli...
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| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2016
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| Texto completo: | http://hdl.handle.net/10961/5071 |
| País: | Cabo Verde |
| Oai: | oai:/www.portaldoconhecimento.gov.cv:10961/5071 |