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Effect of some thermal and chemical pre-treatments on smoked oyster mushroom quality

✍ Scribed by Hesham A. Eissa; Gamal M. Fouad; Abd Elhafeeze A. Shouk

Book ID: 108826802
Publisher: John Wiley and Sons
Year: 2009
Tongue: English
Weight: 251 KB
Volume: 44
Category: Article
ISSN: 0950-5423
DOI: 10.1111/j.1365-2621.2007.01671.x

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## Abstract The sensory, hygienic, toxicological and nutritional profiles of hot‐ and cold‐smoked mackerel samples were studied with various pre‐treatments. The panellists assessed all smoked samples as barely to quite acceptable products whilst the product immersed in 120 g kg^−1^ sodium chloride