The effect of lemongrass and mint essential oils combined with food additives soaking solution on the quality of pangasius fillets during cold storage : Master’s dissertation submitted in partial fulfilment of the requirements for the Degree of Master in Food Technology

This research aimed to establish the optimum concentration of sorbitol (1.32-4.68%), STPP (0.32-3.68%) and NaCl (1.32-4.68%) by response surface methodology and optimum soaking time of 15-60 min. The optimized condition for soaking was NaCl 1.32%, STPP 1.88% and sorbitol 4.68% for 30 minutes which g...

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Chi tiết về thư mục
Tác giả chính:	Sarnes, Risa
Định dạng:	Sách
Ngôn ngữ:	Undetermined
Được phát hành:	Cần Thơ Trường Đại học Cần Thơ 2019
Những chủ đề:	Fishery processing,Chế biến thủy sản
Các nhãn:	Thêm thẻ Không có thẻ, Là người đầu tiên thẻ bản ghi này!

Thư viện lưu trữ:	Trung tâm Học liệu Trường Đại học Cần Thơ

The effect of lemongrass and mint essential oils combined with food additives soaking solution on the quality of pangasius fillets during cold storage : Master’s dissertation submitted in partial fulfilment of the requirements for the Degree of Master in Food Technology

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