Blar i Fakultet for naturvitenskap (NV) på tidsskrift "Lebensmittel-Wissenschaft + Technologie (LWT)"
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Impact of soluble gas stabilisation (SGS) technology on the quality of superchilled vacuum-packed salmon portions following different cold chain scenarios
(Journal article; Peer reviewed, 2024)The soluble gas stabilisation (SGS) technology involves dissolving CO2 into food at low temperatures before packaging. This study examines the impact of SGS on superchilled vacuum-packed salmon portions under varying cold ...