Effect of packaging films on storage stability of intermediate‐moisture deep‐fried mackerel
A storage stability study was conducted on intermediate moisture deep‐fried mackerel packed in polypropylene (PP), high density polyethylene (HDPE) and low density polyethylene (LDPE) for 12 weeks at 27°C. Water activity increased significantly (P < 0.01) during 12 weeks storage from 0.80 to 0.86...
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| Format: | Article |
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Wiley
1995
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