This study was undertaken to evaluate the effects of liquid smoked flavourings and wood smoke on the sensory, color, texture,
The main objective is to effectively denature the autolysis enzymes of C. frondosa on the premise of avoiding the quality deterioration caused
Technological meat quality and sensory attributes of fresh and frozen lamb meat were compared. Samples were collected from two abattoirs
Improved quality of herring for human consumption Síld er ein af mikilvægustu fisktegundum í Norður Atlandshafi og í Eystrasalti. Þrátt
Improved quality of herring for human consumption Nánar »
Effect of high pressure processing in reducing Listeria spp. and on the textural and microstructural properties of cold smoked salmon
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