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...
Guardado en:
| Autor principal: | Sarnes, Risa |
|---|---|
| Formato: | Libro |
| Lenguaje: | Undetermined |
| Publicado: |
Cần Thơ
Trường Đại học Cần Thơ
2019
|
| Materias: | |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
|---|
Ejemplares similares
-
Combined effects of powdered oyster shell (Ostreidae) and lemongrass (Cymbopogon citratus) as a feed additive for growth development of quail (Coturnix coturnix japonica)
por: Florieza, Mangubat, et al.
Publicado: (2025) -
Dynamics of microbial safety of pangasius fillet during processing and new approaches in evaluating the effective operation of food quality management system :
por: Arturu, Anna Minja
Publicado: (2019) - Establishing the standard time for production line of pangasius fillet
-
ADSORPTION OF METHYLENE BLUE ON WASTES FROM LEMONGRASS LEAVES AFTER ESSENTIAL OIL EXTRACTION
por: Vo, Thuy Vi
Publicado: (2025) -
Effect of cold-water storage cisterns on drinking-water quality /
por: Mohamed, Hassan I.