The effect of EDTA dip on the organoleptic, bacteriological and chemical quality of refrigerated hasa- hasa

Round and split hasa-hasa were dipped in 1.0% Na2EDTA for 10 minutes and stored at -2 to 10°C. Tests consisted of bacterial count, trimethylamine determination and sensory evaluation. Results showed that there was no significant difference in the sensory evaluation between the samples due to treatme...

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主要作者:	Bautista, Cecilia Dayao
其他作者:	Guzman, Matilde P.
Resource Type:	Thesis
语言:	English
出版:	1968.
主题:	Fish > Preservation. Ethylenediaminetetraacetic acid.