Comparative investigation of fish (Carassius gibelio) treated by osmotic dehydration in molasses at different temperatures

Different working temperatures were tested in order to confirm their effects on the quality of fish after osmotic dehydration. Microbiological profile and chemical content in fish were investigated, before and after osmotic treatment in sugar beet molasses solutions. Based on results it was conclude...

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Bibliographic Details
Main Authors: Gubić Jasmina M., Plavšić Dragana V., Šarić Ljubiša Ć., Varga Ana O., Čabarkapa Ivana S., Filipčev Bojana V., Šimurina Olivera D.
Format: Article
Language:English
Published: Institute for Food Technology, Novi Sad 2014-01-01
Series:Food and Feed Research
Subjects:
Online Access:http://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2014/2217-53691402109G.pdf