Quality changes in squid surimi balls stored at different storage temperatures.
The effect of surimi treatment and temperature on the acceptability and shelf-stability of squid balls was determined through gel-strength and microbiological tests as well as sensory evaluation of quality. The gel-strength characteristics of the squid balls were analyzed using the folding test. Mic...
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| Format: | Thesis |
| Sprog: | English |
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Miagao, Iloilo
College of Fisheries, University of the Philippines
1993.
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