Quality changes of fish balls prepared from of mosul bleak (Alburnus mossulensis) stored at -18 ºC under air or vacuum
In the present study, microbiological, chemical and sensory qualities of fish balls prepared from Alburnus mossulensis mince as air and vacuum packed (Group AP and Group VP, respectively) were determined during frozen storage at -18 ºC for 180 days. All samples total viable counts (TVC), the total v...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Ege University
2016-08-01
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| Series: | Su Ürünleri Dergisi |
| Subjects: | |
| Online Access: | https://dergipark.org.tr/tr/pub/egejfas/issue/24394/258607 |