Analysis of chemical and sensory parameters in different kinds of escolar (Lepidocybium flavobrunneum) products
The chemical composition (nutritional and freshness parameters) and sensory characteristics were evaluated of escolar (Lepidocybium flavobrunneum) defrosted raw fillets and steaks that were marinated differently (pepper, onion, chilly, herbs, knusper, and hot) and packaged in a manner suitable for m...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2015-08-01
|
| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201504-0009_analysis-of-chemical-and-sensory-parameters-in-different-kinds-of-escolar-lepidocybium-flavobrunneum-products.php |