Flavor and Aroma Quality of Fish Sauce Made from Underutilized Parts of Skipjack Tuna (Katsuwonus pelamis) and Sensory Acceptance by Panelists with Different Food Cultural Backgrounds
Similarities and differences as a result of both sensory evaluation and chemical analysis were observed between skipjack tuna sauce and the commercial sauces. The total concentration of the free amino acid (FAA) in skipjack tuna sauce was very close to that of the other two commercial sauces althoug...
| Udgivet i: | Philippine Agricultural Scientist, The (Formerly the Philippine Agriculturist) Vol. 92, no. 3 (Sep. 2009), 271-281 |
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| Andre forfattere: | , , , , |
| Format: | Article |
| Sprog: | English |
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2009
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