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...
| Главные авторы: | , , , , , , |
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| Формат: | Статья |
| Язык: | English English |
| Опубликовано: |
HACCP Consulting
2021
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| Предметы: | |
| Online-ссылка: | 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