Effect of trehalose on the stability of dehydrated surimi-based fish cake during ambient storage
Surimi-based products are commonly preserved by freezing. Among them is fish cake which rely on low temperature storage to increase shelf life. However,, this method of preservation require high capitalization due to high cost for the facilities and the electricity required in running the equipment...
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| フォーマット: | 学位論文 |
| 言語: | English |
| 出版事項: |
2017.
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