A comparative study on the effect of different cooling media on the keeping quality of fish sausage.
Fish sausage samples prepared from shark meat was stored separately in ice cubes (32 degrees F), chiller (39 degrees F), freezer (26 degrees F) and dry ice (-40 degrees F). Some samples were kept at room temperature and analyzed for changes in keeping quality and acceptability in the same manner of...
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| Formatua: | Tesis |
| Hizkuntza: | ingelesa |
| Argitaratua: |
Diliman, Quezon City
College of Fisheries, University of the Philippines
1978
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| Gaiak: |