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...
| Glavni autor: | |
|---|---|
| Format: | Disertacija |
| Jezik: | English |
| Izdano: |
Miagao, Iloilo
College of Fisheries, University of the Philippines
1993.
|
| Teme: |