ShareEffect of modified atmosphere and of lauric acid on the stability of precooked chilled fishery products.
Author(s) : PASTORIZA L.
Type of article: Article
Summary
This article presents the effect of lauric acid (fatty acid E 570 authorized by European and French regulations, flavouring agent included in the forthcoming European regulation on flavourings) on precooked fishery products made from minced cod or prawn and stored under chilling conditions.
Details
- Original title: Effect of modified atmosphere and of lauric acid on the stability of precooked chilled fishery products.
- Record ID : 2004-0788
- Languages: English
- Source: Eur. Food Res. Technol. - vol. 215 - n. 3
- Publication date: 2002/09/01
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Modified atmosphere; Fish; Cold storage; Fatty acid
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