Nutritional quality, safety and sensory properties of smoked tench (Tinca tinca) pâté from Trasimeno Lake
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...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
PAGEPress Publications
2019-07-01
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| Series: | Italian Journal of Food Safety |
| Subjects: | |
| Online Access: | https://www.pagepressjournals.org/index.php/ijfs/article/view/8130 |