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Soares, N.
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Soares, N.
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Effect of variables on the thickness of an edible coating applied on frozen fish establishment of the concept of safe dipping time
by
Soares
,
N
.
,
Fernandes, T.
,
Vicente, A. A.
Published in
Journal of Food Engineering
(2016)
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2
Comparing the effects of glazing and chitosan-based coating applied on frozen salmon on its organoleptic and physicochemical characteristics over six-months storage
by
Soares
,
N
.
,
Silva, Pedro Miguel Peixoto da
,
Barbosa, Carla
,
Pinheiro, Rita
,
Vicente, A. A.
Published in
Journal of Food Engineering
(2017)
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Related Subjects
Science & Technology
Anti-microbiological
Chitosan
Chitosan thickness
Flavor diffusion
Frozen salmon
Glazing thickness
Safe dipping time
Salmon
Sensory analysis
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