Загрузка...
Storage stability of hot smoked spiced african catfish (Clarias gariepinus)
Hot Smoked Spiced Catfish (HSSC) samples prepared under optimal conditions (garlic, 7.29 g/100 ml; ginger, 7.50 g/100 ml; turmeric, 2.5 g/100 ml; soaking temperature, 38.68 °C and soaking time, 7.51 min) were stored at ambient temperature (30±2 °C) for a period of 20 days to evaluate storage stabili...
Сохранить в:
| Главные авторы: | , , |
|---|---|
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
ISEKI_Food Association (IFA)
2022-04-01
|
| Серии: | International Journal of Food Studies |
| Предметы: | |
| Online-ссылка: | https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/959 |
| Метки: |
Добавить метку
Нет меток, Требуется 1-ая метка записи!
|