Improving freshness prediction in frozen fish burgers: A comparative study of propolis additives using ANN and RSM models
The freshness of fish burgers (FBs) declines during frozen storage. Here, we assessed FB freshness using quality control indicators (QCIs), including peroxide value (PV), total volatile basic nitrogen (TVB-N), and total viable count (TVC). Two predictive models were compared, one based on response s...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-03-01
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| Series: | Agriculture Communications |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2949798125000080 |
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