Production and quality assessment of fish burger from the grass carp, Ctenopharyngodon idella (Cuvier and Valenciennes, 1844)
Fish burger was produced from grass carp (Ctenophygodon idella) to assess the feasibility of value addition to this low priced fish in Bangladesh. Different food additives (25% mashed potato, 2% NaCl, 2% soybean oil, 2% spices and 0.6% sugar) were used to enhance the consumer’s acceptance of the fi...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
BdFISH
2013-12-01
|
| Series: | Journal of Fisheries |
| Subjects: | |
| Online Access: | http://journal.bdfish.org/index.php/fisheries/article/view/73 |