Thermal analysis of osmotically dehydrated fish meat

Thermal analysis of osmotically dehydrated fish meat

Thermal analysis of osmotically treated fish (Carassius gibelio) meat was performed by three thermal techniques: Differential Scanning Calorimetry (DSC) Modulated Differential Scanning Calorimetry (MDSC) and Thermogravimetry (TGA). The objective of the study was to investigate the effects of osmotic...

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Bibliographic Details
Main Authors:	Ostojić Sanja, Micić Darko, Zlatanović Snežana, Kovačević Olgica, Pezo Lato, Simonović Branislav R., Lević Ljubinko
Format:	Article
Language:	English
Published:	National Society of Processing and Energy in Agriculture, Novi Sad 2015-01-01
Series:	Journal on Processing and Energy in Agriculture
Subjects:	thermal analysis fish meat osmotic dehydration
Online Access:	https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2015/1821-44871503162O.pdf

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