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Heat penetration attributes of milkfish (Chanos chanos) thermal processed in flexible pouches: a comparative study between steam application and water immersion
The difference in the heating penetration characteristics of product processed in retort by steam–air application and water immersion was studied. Fresh milkfish (Chanos chanos) packed in dry pack and in oil medium, both in flexible pouches, was thermal processed to minimum F (0) value of 7.77 at 12...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2016
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5448340/ https://www.ncbi.nlm.nih.gov/pubmed/28572937 http://dx.doi.org/10.1002/fsn3.426 |