Nutritional value, bacterial count and sensory attribute of little tuna (Euthynnus affinis) floss incorporated with banana blossom
The study aimed to evaluate the addition of banana blossom (12.5, 25, 37.5, and 50% w/w) on nutritional quality, histamine content, bacterial count, and sensory characteristic in the fish floss prepared from little tuna (Euthynnus affinis). The crude protein content, essential amino acids, lipid, an...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
HACCP Consulting
2021
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/32184/1/Nutritional%20value%2C%20bacterial%20count%20and%20sensory%20attribute%20of%20little%20tuna%20%28Euthynnus%20affinis%29%20floss%20incorporated%20with%20banana%20blossom_ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/32184/2/Nutritional%20value%2C%20bacterial%20count%20and%20sensory%20attribute%20of%20little%20tuna%20%28Euthynnus%20affinis%29%20floss%20incorporated%20with%20banana%20blossom.pdf |
Internet
https://eprints.ums.edu.my/id/eprint/32184/1/Nutritional%20value%2C%20bacterial%20count%20and%20sensory%20attribute%20of%20little%20tuna%20%28Euthynnus%20affinis%29%20floss%20incorporated%20with%20banana%20blossom_ABSTRACT.pdfhttps://eprints.ums.edu.my/id/eprint/32184/2/Nutritional%20value%2C%20bacterial%20count%20and%20sensory%20attribute%20of%20little%20tuna%20%28Euthynnus%20affinis%29%20floss%20incorporated%20with%20banana%20blossom.pdf