EFFECT OF SOME PROCESSING FACTORS ON QUALITY AND SHELF-LIFE OF SMOKED MAKEREL FISH
In this work mackerel fish (Scomber scombrus) was used. Two methods of shape preparation (butterfly and gutted), low percentage of salting (3% salt), dry and wet salting methods, treatments with sodium erythorbate, potassium sorbate as antioxidants and natamax as antifungal agent were carried out....
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| Главные авторы: | , , , |
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| Формат: | Artigo |
| Язык: | Árabe |
| Опубликовано: |
Mansoura University, Faculty of Agriculture
2002-01-01
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| Серии: | Journal of Food and Dairy Sciences |
| Online-ссылка: | https://jfds.journals.ekb.eg/article_253013_068a259deaea0c0b09b5dddaee2046a7.pdf |
| Метки: |
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