Thermal, physico-chemical and sensory properties of red tilapia (Oreochromis niloticus)
Food preservation by thermal processing is one of the common techniques to provide the market with safe products. Information about thermal properties (k, cp, ρ, α) is essential for efficient design of all food processing operation. During the chill storage of fish, many chemical and biochemical cha...
Saved in:
Main Author: | Ebrahimian, Mahshid |
---|---|
Format: | Thesis |
Language: | English |
Published: |
2012
|
Online Access: | http://psasir.upm.edu.my/id/eprint/38498/1/FSTM%202012%2032%20IR.pdf http://psasir.upm.edu.my/id/eprint/38498/ |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Biochemical properties of red tilapia (Oreochromis niloticus) protein hydrolysates
by: Shamloo, M., et al.
Published: (2012) -
Biochemical properties of red tilapia (Oreochromis niloticus) protein hydrolysates
by: Shamloo, Maryam, et al.
Published: (2012) -
Thermal and physicochemical properties of red tilapia (Oreochromis niloticus) surimi gel as affected by microbial transglutaminase
by: Seighalani, Fariba Zad Bagher, et al.
Published: (2017) -
Fatty acid composition of Nile tilapia (Oreochromis niloticus) and Red hybrid tilapia (Oreochromis mossambicus X Oreochromis niloticus) reared in intensive and extensive systems
by: Jamaudin, Siti Sarah, et al.
Published: (2012) -
Nutritional and amino acid composition of red tilapia fish (Oreochromis niloticus)
by: Roslan, Jumardi, et al.
Published: (2012)