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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...

詳細記述

保存先:
書誌詳細
出版年:Food Sci Nutr
主要な著者: Moosavi‐Nasab, Marzieh, Asgari, Foroogh, Oliyaei, Najme
フォーマット: Artigo
言語:Inglês
出版事項: John Wiley and Sons Inc. 2019
主題:
オンライン・アクセス: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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