Effects of brine concentration and temperature on color of vacuum pulse osmotically dehydrated sardine sheets

LWT

Volumn 39, Issue 6, 2006, Pages 665-670

  Corzo, Otoniel ^a   Bracho, Nelson ^a   Marval, Jeán ^a  

^a UNIVERSIDAD DE ORIENTE   (Venezuela)

Author keywords

Color changes; Osmotic dehydration; Sardine sheets

Indexed keywords

COLOR; CONCENTRATION (PROCESS); DEHYDRATION; OSMOSIS; THERMAL EFFECTS;

BRINE CONCENTRATION; COLOR CHANGES; OSMOTIC DEHYDRATION; SARDINE SHEETS;

FOOD PRODUCTS;

EID: 33644748261     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2005.04.011     Document Type: Article

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