Preliminary study on the effect of freshness of raw material on the quality of canned tuna.
The effect of handling the raw materials used in processing canned tuna was studied by analyzing the finished products physically (sensory evaluation) and chemically. Tuna fish (Euthynnus affinis) held at ambient temperature (28-30℃) for 0, 3, 6, 9 and 12 hours after catch were heat processed for 60...
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| Format: | Thesis |
| Sprog: | engelsk |
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Iloilo
College of Fisheries, University of the Philippines in the Visayas
1985.
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