Improvement of tilapia (Oreochromis niloticus) patty using malunggay (Moringa oleifera) powder.
The study focused on the improvement of the tilapia patty using malunggay powder. Aside from the physical appearance of the tilapia, pH and total volatile base nitrogen (TVB-N) were measured to ensure freshness of fish. Tilapia had a mean pH of 6.32, with 0.810 mg of TVB-N. Three different formulati...
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| フォーマット: | 学位論文 |
| 言語: | English |
| 出版事項: |
2014.
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