Development and storage stability of smoked sailfish (istiophorus platypterus).
The most acceptable process for smoking of Indo-Pacific sailfish was determined b finding out: 1) the effect of brine concentration on acceptability; 2) effect of curing solution on flavor and texture and 3)acceptability of hot and cold smoked fish. Sensory evaluation results showed that products s...
| Autor principal: | |
|---|---|
| Format: | Thesis |
| Idioma: | English |
| Publicat: |
Miagao, Iloilo
College of Fisheries, University of the Philippines
1993.
|
| Matèries: |