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...
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| Médium: | Diplomová práce |
| Jazyk: | English |
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Miagao, Iloilo
College of Fisheries, University of the Philippines
1993.
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