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Effect of Pre-Treatment on the Quality of Smoked Baltic Sprats Cover

Effect of Pre-Treatment on the Quality of Smoked Baltic Sprats

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.
Volume 76 (2022): Issue 1 (February 2022)
By: Santa Pūķe,  Ruta Galoburda and  Evita Straumīte  
Open Access
|Mar 2022

Authors

Santa Pūķe

santa_puke@inbox.lv

Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Jelgava, Latvia

Ruta Galoburda

Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Jelgava, Latvia

Evita Straumīte

Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Jelgava, Latvia
DOI: https://doi.org/10.2478/prolas-2022-0011 | Journal eISSN: 2255-890X | Journal ISSN: 1407-009X
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Language: English
Page range: 69 - 75
Submitted on: Mar 22, 2021
Accepted on: Nov 25, 2021
Published on: Mar 3, 2022
Published by: Latvian Academy of Sciences
In partnership with: Paradigm Publishing Services
Publication frequency: 6 issues per year
Keywords:
fresh and frozen sprats,
brine,
smoking,
texture,
sensory attributes
Related subjects:
General interest,
Mathematics,
General mathematics

© 2022 Santa Pūķe, Ruta Galoburda, Evita Straumīte, published by Latvian Academy of Sciences
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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