Optimization of phosphate and salt application to physical and sensory properties of frozen Nile tilapia fillets
This study was optimized a critical process, a soaking step, using phosphates with a combination of NaCl and soaking time, with response surface methodology (RSM). A Box-Behnken's design with three-factors, three-levels was used to design the experiment. Physiochemical properties (weight gain,...
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| Main Authors: | , |
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| 格式: | 雜誌 |
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2018
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| 主題: | |
| 在線閱讀: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84940177333&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/54041 |
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| 機構: | Chiang Mai University |