Study of the variables affecting the thickness of an edible coating applied on frozen fish

• Main Author: Fernandes, Tiago António da Silva Pereira
• Other Authors: Vicente, A. A., Soares, Nuno Miguel Ferreira
• Format: Master Thesis
• Language: English
• Published: 2014
• Subjects: Salmon; Glazing; Water; Chitosan; Thickness; Salmão; Vidragem; Água; Quitosano; Espessura; 664.95; 664.8.037; 621.798; Engenharia e Tecnologia::Outras Engenharias e Tecnologias; Foca; Atlantic salmon; Salmo salar
• Online Access: http://hdl.handle.net/1822/35477

Dissertação de mestrado integrado em Engenharia Biológica (área de especialização em Tecnologia Química e Alimentar) Fish consumption has gradually increased in recent years, mainly due to its unique nutritional characteristics and their benefits to the health of consumers. Glazing is a technique us...