HIGHLIGHTS
- who: Eduardo Esteves and Jaime Aníbal from the Departamento de Engenharia Alimentar, Instituto Superior de Engenharia, Universidade do Algarve have published the article: Optimization of Processing Conditions of Traditional Cured Tuna Loins-Muxama, in the Journal: (JOURNAL)
- what: The results obtained in this study show a good chance of being successfully used in the design of future experiments at other conditions and assessing other quality parameters, e_g, total volatile base nitrogen (TVB-N), thiobarbituric acid reactive substances (TBA-RS), abundance of microorganisms and sensory attributes, as well as subsequent validation trials.
- how . . .
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