Development of fish stick from silver carp (Hypophthalmichthys molitrix) mince and its quality changes at room temperature (28 to 32°C)
Fish stick was developed from silver carp (Hypophthalmichthys molitrix) by using different kinds of food additives (0, 10, 15 and 20% mashed potato, wheat flour, 1.5% NaCl, 2% oil, 5% spices such as onion, ginger, garlic, green chili paste, hot spices (garam masala),...
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| Format: | Article |
| Language: | English |
| Published: |
Society of Agriculture, Food and Environment (SAFE)
2020-12-01
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| Series: | Journal of Agriculture, Food and Environment |
| Subjects: | |
| Online Access: | https://journal.safebd.org/index.php/jafe/article/view/32/30 |
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