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Influence of Gravading Process Parameters on Physicochemical Attributes of Rainbow Trout (Oncorhynchus mykiss) Gravads Cover

Influence of Gravading Process Parameters on Physicochemical Attributes of Rainbow Trout (Oncorhynchus mykiss) Gravads

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 28 (2024): Issue 1 (June 2024)
By: Magdalena Michalczyk and  Ireneusz Maciejaszek  
Open Access
|Sep 2024

Authors

Magdalena Michalczyk

magdalena.michalczyk@urk.edu.pl

Department of Biotechnology and General Technology of Food, Faculty of Food Technology, University of Agriculture in Krakow, Kraków, Poland

Ireneusz Maciejaszek

ireneusz.maciejaszek@urk.edu.pl

Department of Biotechnology and General Technology of Food, Faculty of Food Technology, University of Agriculture in Krakow, Kraków, Poland
DOI: https://doi.org/10.2478/aucft-2024-0009 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 105 - 114
Submitted on: Apr 4, 2024
Accepted on: Aug 5, 2024
Published on: Sep 26, 2024
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
gravad,
response surface methodology,
gravading conditions
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2024 Magdalena Michalczyk, Ireneusz Maciejaszek, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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