Study of the properties of low-fat silver carp kebab bite with Xanthan gum
Due to the change in lifestyle, the use of semi-prepared foods is increasing day- by day. One of the biggest disadvantages of these foods is that they absorb a lot of oil during frying. In order to achieve a suitable formulation for the production of phytophagous fish (Hypophthalmichthys molitrix) k...
| Main Authors: | , , |
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| Format: | Article |
| Language: | fas |
| Published: |
University of Guilan
2022-12-01
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| Series: | تغذیه آبزیان |
| Subjects: | |
| Online Access: | https://janb.guilan.ac.ir/article_6715_2fa85e49b6f62ce50ed8d09c7cedf9a9.pdf |