Thermal, physico-chemical and sensory properties of red tilapia (Oreochromis niloticus)

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Thermal, physico-chemical and sensory properties of red tilapia (Oreochromis niloticus)

Food preservation by thermal processing is one of the common techniques to provide the market with safe products. Information about thermal properties (k, cp, ρ, α) is essential for efficient design of all food processing operation. During the chill storage of fish, many chemical and biochemical cha...

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Bibliographic Details
Main Author:	Ebrahimian, Mahshid
Format:	Thesis
Language:	English
Published:	2012
Subjects:	Food - Preservation Thermal diffusivity Thermal conductivity
Online Access:	http://psasir.upm.edu.my/id/eprint/38498/ http://psasir.upm.edu.my/id/eprint/38498/1/FSTM%202012%2032%20IR.pdf

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