Improving the Quality of Frozen Fillets of Semi-Dried Gourami Fish (<i>Trichogaster pectoralis</i>) by Using Sorbitol and Citric Acid

Semi-dried gourami fish (<i>Trichogaster pectoralis</i>) is popularly consumed domestically and exported as a frozen product. This study was conducted to prevent deterioration quality in frozen fish fillets during storage. This research aims to investigate the effects of sorbitol and cit...

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Auteurs principaux: Phatthranit Klinmalai, Suwalee Fong-in, Suphat Phongthai, Warinporn Klunklin
Format: article
Langue:EN
Publié: MDPI AG 2021
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Accès en ligne:https://doaj.org/article/1bf2e6101b2b45e3b0ef5a3a4e582475
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