Nutritional quality, safety and sensory properties of smoked tench (Tinca tinca) pâté from Trasimeno Lake, Italy

The present study evaluated the safety, nutritional and sensory properties of fish pâtés made from smoked tench (Tinca tinca) pulp. Two formulations of tench pâté were produced, one of which included olive oil and the other contained mascarpone cheese. The prepared pâté jars were thermally treated a...

Descripción completa

Detalles Bibliográficos
Autores principales: Branciari, Raffaella, Roila, Rossana, Valiani, Andrea, Ranucci, David, Ortenzi, Roberta, Miraglia, Dino, Bailetti, Lucia, Franceschini, Raffaella
Formato: Online Artículo Texto
Lenguaje:English
Publicado: PAGEPress Publications, Pavia, Italy 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6784590/
https://www.ncbi.nlm.nih.gov/pubmed/31632929
http://dx.doi.org/10.4081/ijfs.2019.8130

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6784590/
https://www.ncbi.nlm.nih.gov/pubmed/31632929
http://dx.doi.org/10.4081/ijfs.2019.8130

Ejemplares similares