The nutritional value, bacterial count and sensory attributes of little tuna (Euthynnus affinis) floss incorporated with the banana blossom
The study aimed to evaluate the addition of banana blossom (12.5, 25, 37.5, and 50% w/w) on nutritional quality, histamine content, bacterial count, and sensory characteristic in the fish floss prepared from little tuna (Euthynnus affinis). The crude protein content, essential amino acids, lipid, an...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
HACCP Consulting
2021-09-01
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| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1657 |