Quality changes during storage of minced fish products containing dietary fiber and fortified with ω3 fatty acids

Two ready-to-eat minced fish products from hake were developed, their proximate composition and fatty acid profiles determined and their quality changes followed during 3.5 months under refrigeration at 2 ± 1 °C and 10 ± 1 °C. These products contain dietary fiber and are innovative and healthy. The...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 16(2010), 1 vom: 15. Feb., Seite 31-42
1. Verfasser:	Cardoso, C (VerfasserIn)
Weitere Verfasser:	Mendes, R, Pedro, S, Vaz-Pires, P, Nunes, M L
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2010
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Comparative Study Journal Article Research Support, Non-U.S. Gov't Dietary Fiber Fatty Acids, Omega-3 Plant Oils Thiobarbituric Acid Reactive Substances Water 059QF0KO0R Cod Liver Oil 8001-69-2