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1 Ergebnisse
1
Quality Improvement in Mackerel Fillets Caused by Brine Sal..:
Chih-Hsiung Huang
;
Chung-Saint Lin
;
Yi-Chen Lee
...
https://www.mdpi.com/2079-7737/11/9/1307. , 2022
Link:
https://doi.org/10.3390/biology11091307
RT Journal T1
Quality Improvement in Mackerel Fillets Caused by Brine Salting Combined with High-Pressure Processing
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:036b2874c02842e5bfe38f91a6426053&Exemplar=1&LAN=DE A1 Chih-Hsiung Huang A1 Chung-Saint Lin A1 Yi-Chen Lee A1 Jhih-Wei Ciou A1 Chia-Hung Kuo A1 Chun-Yung Huang A1 Chih-Hua Tseng A1 Yung-Hsiang Tsai PB MDPI AG YR 2022 K1 hurdle technology K1 high hydrostatic pressure K1 mackerel fillet K1 brine salting K1 microbial inactivation K1 Biology (General) K1 QH301-705.5 JF https://www.mdpi.com/2079-7737/11/9/1307 LK http://dx.doi.org/https://doi.org/10.3390/biology11091307 DO https://doi.org/10.3390/biology11091307 SF ELIB - SuUB Bremen
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