Quality changes in surimi sausages stored at 12+2 C.
The effect of smoking treatment and fish species (big-eyed snapper, priacanthus tayenus and squid, loligo sp.) on the acceptability and shelf life of surimi sausages was determined through physic-chemical and microbial tests as well as sensory evaluation of quality. The physic chemical characterist...
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| Format: | Abschlussarbeit |
| Sprache: | English |
| Veröffentlicht: |
Miagao, Iloilo
College of Fisheries, University of the Philippines
1993.
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