Rainbow trout (Salmo irideus) produced in Finland V. Heat penetration in canned trout products during processing
In the present study the heat penetration of two canned trout products was investigated. Heat penetration was measured and fh117 parameter were calculated. In the processing, a comparison with a non-rotating (10 RPM) sterilization was made. The results indicated that smoked trout in vegetable oil (c...
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| Format: | Article |
| Language: | English |
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Scientific Agricultural Society of Finland
1968-12-01
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| Series: | Agricultural and Food Science |
| Online Access: | https://journal.fi/afs/article/view/71714 |