IImpact of Glazing and Freezing Preservation on the Chemical Composition and Caloric Value of Common Carp, Cyprinus Carpio L.1758
The study focused on the preservation of economically important common carp Cyprinus carpio L. by Glazing and evaluated the characteristics and properties changes in nutritional composition during fresh and frozen flesh at (–18± 2) °C compared to fresh fish (before treat...
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| Format: | Article |
| Language: | English |
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College of Veterinary Medicine, University of Basrah, Iraq
2024-09-01
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| Series: | Basrah Journal of Veterinary Research |
| Subjects: | |
| Online Access: | https://bjvr.uobasrah.edu.iq/article_184795_f794bbbaa0aa75210d6bb3ed8ed1f527.pdf |
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