𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Effects of combining of smoking and marinating on the shelf life of anchovy stored at 4°C

✍ Scribed by Yesim Ozogul; Fatih Ozogul; Esmeray Kuley

Book ID
106266477
Publisher
The Korean Society of Food Science and Technology
Year
2010
Tongue
English
Weight
493 KB
Volume
19
Category
Article
ISSN
1226-7708

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

The effects of ethanol treatment on the
The effects of ethanol treatment on the metabolism, shelf life and quality of stored tomatoes at different maturities and temperatures
✍ Yanuriati, Anny; Savage, Geoffrey P; Rowe, Richard N 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 113 KB 👁 2 views

Two maturity stages of commercially grown tomatoes (breaker and mature green) were exposed to ethanol vapour (2 ml ethanol kg À1 fruit) for 6 h at 20 °C prior to storage at 5 °C and 20 °C. During storage the colour, ®rmness and composition changes were examined every 3 and 7 days. The results showed