Utilization and Quality of Fish Fingers from Prussian Carp (Carassius gibelio Bloch, 1782)
Fish fingers were produced from Carassius gibelio and evaluated through nutritional parameters. The fish finger nutritional composition changed with pre-frying process. The moisture, crude fat, crude protein and crude ash contents of fish fingers were determined as 56.543 ± 0.113, 10.507 ± 0.116, 15...
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| Format: | Article |
| Language: | English |
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University of Agriculture, Faisalabad
2010-10-01
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| Series: | Pakistan Veterinary Journal |
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| Online Access: | http://www.pvj.com.pk/pdf-files/30_4/207-210.pdf |