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...

وصف كامل

محفوظ في:

التفاصيل البيبلوغرافية
المؤلف الرئيسي:	Sarnes, Risa
التنسيق:	كتاب
اللغة:	Undetermined
منشور في:	Cần Thơ Trường Đại học Cần Thơ 2019
الموضوعات:	Fishery processing,Chế biến thủy sản
الوسوم:	إضافة وسم لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!

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

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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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