EFFECTS OF WASHING BOUTS AND TIMES ON SURIMI QUALITY PREPARED FROM COMMON CARP (CYPRINUS CARPIO
To prepare common carp surimi, washing was done in different steps (1, 2 and 3 steps) and Times (5, 10 and 15 minutes) and the treatments were tested statistically. The results showed That the 10 minutes washing for 3 times produced surimi that was superior to minced meat in color desirability (1 fo...
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| Autor principal: | |
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| Format: | Artigo |
| Idioma: | Persa |
| Publicat: |
Iranian Fisheries Research Organization
2006-01-01
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| Col·lecció: | Majallah-i ̒Ilmī-i Shīlāt-i Īrān |
| Matèries: | |
| Accés en línia: | http://isfj.areo.ir/article_114933_en.html |
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