Effect of processing parameters to the product quality during manufacturing of fermented salting snubnose pompano (Trachinotus blochii)

Effect of processing parameters to the product quality during manufacturing of fermented salting snubnose pompano (Trachinotus blochii)

Development of value added and novel products that are also ready-to-eat would help diversify snubnose pompano industry as well as facilitate distribution and transportation of such products without spoilage or damage. This research shows the effect of processing parameters on salting and fermentati...

Full description

Saved in:
Bibliographic Details
Main Authors: Vu Ngoc Boi, Nguyen Thi My Trang, Tran Thi Bich Thuy, Vu Quang Minh
Format: Article
Language:English
Published: The Korean Society of Fisheries and Aquatic Science 2025-01-01
Series:Fisheries and Aquatic Sciences
Subjects:
Snubnose pompano
Fermentation
Lactic acid bacteria
Online Access:http://www.e-fas.org/archive/view_article?doi=10.47853/FAS.2025.e6
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items