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...
Guardado en:
| Autores principales: | , , , |
|---|---|
| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
MDPI AG
2021
|
| Materias: | |
| Acceso en línea: | https://doaj.org/article/1bf2e6101b2b45e3b0ef5a3a4e582475 |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|