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Properties of Canned Tuna in Water by ScribdTranslations is a document available to read on EtoBox.

The document discusses the physical and chemical properties of canned tuna in water, detailing the industrial processes it undergoes from capture to consumer. It highlights the importance of cooking and sterilization in enhancing shelf life and flavor while presenting data on the chemical composition and quality indicators such as pH, NBVT, TMA, and histamine. Additionally, it outlines regulations regarding the allowable content of additives like soy in canned tuna products in Mexico.

Author

ScribdTranslations

Language

EN