Evaluation of quality and biochemical parameters of produced fish burger of white fin wolf-herring (Chirocentrus nudus Swainson, 1839) during frozen storage (-18 °C)
In order to processing white fin wolf-herring (Chirocentrus nudus), fish burger prepared using two formulas; standard (A) and proposed (B). According to the results of sensory assessment of fish burger including physical indexes such as color and appearance, consistency of tissue, taste, flavor and...
| Main Authors: | , , |
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| Format: | Article |
| Language: | fas |
| Published: |
University of Guilan
2017-03-01
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| Series: | تغذیه آبزیان |
| Subjects: | |
| Online Access: | https://janb.guilan.ac.ir/article_3155_095729fb13cc311612b3863f119ab760.pdf |