The Potential of Soluble Gas Stabilization (SGS) Technology in a Simulated Post-Frying Cooling Step of Commercial Fish Cakes.

Rotabakk, Bjørn Tore; Rognstad, Elena Marie; Jakobsen, Anita Nordeng; Lerfall, Jørgen.

Afiliação

Rotabakk BT; Nofima AS-Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 8034, 4068 Stavanger, Norway.
Rognstad EM; Department of Biotechnology and Food Science, NTNU-Norwegian University of Science and Technology, 7491 Trondheim, Norway.
Jakobsen AN; Department of Biotechnology and Food Science, NTNU-Norwegian University of Science and Technology, 7491 Trondheim, Norway.
Lerfall J; Department of Biotechnology and Food Science, NTNU-Norwegian University of Science and Technology, 7491 Trondheim, Norway.

Foods ; 12(14)2023 Jul 22.

Article em En | MEDLINE | ID: mdl-37509880