Optimizing Salting and Immersion Time in Liquid Smoke of Farmed Gilthead Sea Bream (Sparus aurata) Fillets Using Response Surface Methodology
Maria Makri, Xanthe Douvi & Giorgia Ioannidoy · Biotechnology Journal International · 2016
Aims: To produce smoked gilthead sea bream fillets using the liquid smoke dipping method during brining and optimize the brining-smoking process using the response surface method. Study Design: The experimental design was a two-level Central Composite Design that included 14 runs...
Open access
Research Article
10.9734/BBJ/2016/27867