PRODUCTION OF FRIED MARINADE FROM ROACH (RUTILUS RUTILUS CASPIUS)

PRODUCTION OF FRIED MARINADE FROM ROACH (RUTILUS RUTILUS CASPIUS)

In this research five formula for production of fried marinade from roach (Rutilus rutilus caspius) were investigated. The samples were refrigerated at 6±2°C for sixty days. The refrigerated samples were tested at a scheduled interval for the changes in their organoleptic properties, pH, peroxide va...

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Bibliographic Details
Main Author:	S. Moeini; N. Forozan sobhani por
Format:	Article
Language:	fas
Published:	Iranian Fisheries Research Organization 2005-01-01
Series:	‬‭Majallah-i ̒Ilmī-i Shīlāt-i Īrān
Subjects:	ROACH FISH; RUTILUS RUTILUS CASPIUS; FRIED MARINADE
Online Access:	http://isfj.areo.ir/article_113822_en.html

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