Impact of the filling medium on the colour and sensory characteristics of canned european eels (anguilla anguilla l.)

HIGHLIGHTS

• who: Lucu00eda Gu00f3mez-Limia and colleagues from the Faculty of Science, Campus As Lagoas s/n, University of Vigo, Ourense, Spain have published the research work: Impact of the Filling Medium on the Colour and Sensory Characteristics of Canned European Eels (Anguilla anguilla L.), in the Journal: Foods 2022, 1115 of /2022/
• what: In this context, the aim of this study was to evaluate how the colour of European eels (Anguilla anguilla L.) and different filling media (vegetable oils) were affected at different stages of the canning process by the type of oil used and . . .
  

   

  

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