Effects of citric acid, onion and ginger on the sensory properties and stability of intermediate moisture smoked fish during storage

Effects of citric acid, onion and ginger on the sensory properties and stability of intermediate moisture smoked fish during storage

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Main Authors: Okonkwo, T.M., FAO, Rome (Italy). Fishery Industries Div. eng, Expert Consultation on Fish Technology in Africa eng 22-25 Oct 1991 Accra (Ghana), Obanu, Z.A., Okotete, I.O. (Nigeria Univ., Nsukka (Nigeria)), FAO, Rome (Italy). Div. des Industries de la Peche fre, Consultation d'Experts sur la Technologie du Poisson en Afrique fre 22-25 Oct 1991 Accra (Ghana)
Format: Texto biblioteca
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Published: Rome (Italy) FAO 1993
Subjects:SMOKED FISH, STORED PRODUCTS, CITRIC ACID, KEEPING QUALITY, ORGANOLEPTIC PROPERTIES, MOISTURE CONTENT, POISSON FUME, DENREES ENTREPOSEES, ACIDE CITRIQUE, APTITUDE A LA CONSERVATION, PESCADO AHUMADO, PRODUCTOS ALMACENADOS, ACIDO CITRICO, APTITUD PARA LA CONSERVACION, PROPRIETE ORGANOLEPTIQUE, TENEUR EN EAU, PROPIEDADES ORGANOLEPTICAS, CONTENIDO DE HUMEDAD,
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