Comparison of analysis and the nutritional value of fresh common carp, frozen and southern canned tuna
Freezing and canning are suitable methods to delay the spoilage of marine products and improve their physico-chemical and organoleptic properties. The fish were transported to the ice in proportion to 1 to 3 (w/w) inside the boxes, and then moved wastes. The purpose of this project is to analyse and...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
HACCP Consulting
2019-07-01
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| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1143 |