Thermal, physico-chemical and sensory properties of red tilapia (Oreochromis niloticus)
Food preservation by thermal processing is one of the common techniques to provide the market with safe products. Information about thermal properties (k, cp, ρ, α) is essential for efficient design of all food processing operation. During the chill storage of fish, many chemical and biochemical cha...
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| フォーマット: | 学位論文 |
| 言語: | 英語 |
| 出版事項: |
2012
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| 主題: | |
| オンライン･アクセス: | http://psasir.upm.edu.my/id/eprint/38498/1/FSTM%202012%2032%20IR.pdf |