The Effect of Different Freshness of Raw Material on Lipid Quality and Sensory Acceptance of Canned Sardines
We studied how storing fresh sardines (<i>Sardina pilchardus</i>) on ice for 0–15 days would affect lipid quality and sensory acceptance after the sardines were later canned. Average moisture and diacylglycerol contents showed a decreasing trend during storage time for sardines stored fo...
| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | English |
| Publicado em: |
MDPI AG
2022-07-01
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| coleção: | Foods |
| Assuntos: | |
| Acesso em linha: | https://www.mdpi.com/2304-8158/11/13/1987 |