Yield and quality of surimi from tilapia of different sizes.
The yield and quality of surimi from tilspia grouped as small (60-150g), medium (300-390) and large (540-630g) was studied. The percentage yield at thespecific stages in surimi processing was taken: yield of minced fish meat, leached using a rheometer and the folding tests (sensory evaluation) There...
| 第一著者: | |
|---|---|
| フォーマット: | 学位論文 |
| 出版事項: |
Miagao,Iloilo
College of Fisheries, University of the Philippines
2003.
|
| 主題: |