Effect of variables on the thickness of an edible coating applied on frozen fish - Establishment of the concept of safe dipping time

Journal of Food Engineering

Volumn 171, Issue , 2016, Pages 111-118

  Soares, Nuno M ^a   Fernandes, Tiago A ^a   Vicente, António A ^a  

^a UNIVERSITY OF MINHO   (Portugal)

Author keywords

Chitosan thickness; Frozen salmon; Glazing thickness; Safe dipping time

Indexed keywords

CHITIN; CHITOSAN; FISH; FOOD ADDITIVES; FOOD SAFETY; GLAZES; MICROORGANISMS; THICKNESS MEASUREMENT;

COATING TEMPERATURE; DIPPING CONDITIONS; DIPPING TIME; FREEZING TEMPERATURES; FROZEN SALMON; GLAZING THICKNESS; PATHOGENIC MICROORGANISMS; TEMPERATURE PROFILES;

COATINGS;

EID: 84946779925     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.10.016     Document Type: Article

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