Influence of water and glycerol contents on the aw of fish pastes

The influence of fish water content on the characteristics of water activity (aw) of reduced paste was studied. Two fish species were used: a fat species, mackerel (Scomber japonicus marplatensis), and a lean species, Brazilian sandperch (Pseudopercis semifasciata). Glycerol (from 15 to 50%) was use...

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Detalles Bibliográficos
Publicado:	2001
Materias:	aw reduced Fish paste Glycerol Lean and fat species
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_10498850_v10_n1_p89_SanchezPascua http://hdl.handle.net/20.500.12110/paper_10498850_v10_n1_p89_SanchezPascua
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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