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Quality evaluation of surimi and fish nuggets from Queen fish (Scomberoides commersonnianus)
The purpose of this study was formulation and evaluation of physicochemical properties of fish and surimi nuggets prepared from Queen fish (Scomberiodes commersonnianus) during 90 days of storage. Chemical analysis showed that surimi nuggets contained less protein, fat, and ash due to washing steps...
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| Vydáno v: | Food Sci Nutr |
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| Hlavní autoři: | , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
John Wiley and Sons Inc.
2019
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6804757/ https://ncbi.nlm.nih.gov/pubmed/31660134 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1172 |
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