Investigating the Nutritional Value, Microbial, and Sensory Properties of Cultured Silver Carp Fish Bone Powder (Hipophthalmichthys molitrix)
The present study aimed to prepare powder from silver carp fish bone applying alkaline method and investigate its nutritional, sensory, and microbial characteristics. In this research, calcium carbonate was used as a control. The amounts of protein (18.51%), fat (5.11%), moisture (5.58%) and ash (70...
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| Format: | Article |
| Language: | fas |
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Research Institute of Food Science and Technology
2023-06-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
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| Online Access: | https://journals.rifst.ac.ir/article_172696_0af9f37654ff0bc7ba28911902aa9904.pdf |