Investigating on the effect of freezing in different time periods on the chemical and qualitative changes of fish (Giant trevally)
Changes in proximate composition of the Giant trevally were carried out for 0 days, 7 days, 14 days, 21 days, 28 days and 35 days at a freezing temperature. The moisture, ash, protein and fat contents were measured using standard methods. Based on obtained results, moisture content was decreased dur...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
HACCP Consulting
2019-06-01
|
| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1127 |