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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| Autores principales: | , , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
MDPI AG
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/1bf2e6101b2b45e3b0ef5a3a4e582475 |
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