Processing of cured cold smoked skipjack and its shelflife at different storage temperature.
In view of the present trend in food production, processing of cured cold-smoked skipjack, which can compete with smoked tangigue in terms of quality and acceptability, was standardized. The final product was established by determining the a(affect of brining time on texture, color, flavour and gene...
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| Định dạng: | Luận văn |
| Được phát hành: |
Miagao, Iloilo
College of Fisheries, University of the Philippines
1993.
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| Những chủ đề: |