The effects of additives as a marinade producer on nutritional quality parameters of Oncorhynchus mykiss fish during storage at 4°C
Abstract The purpose of the present study was to evaluate the utilization of additive ingredients on the proximate composition, energy value, yield percentage, and pH value of cold and cooked Rainbow trout marinade. In this study, the effect of the marinating solution with different concentrations o...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2024-01-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.3745 |