Flavour Components and the Effects of Organic Acids Washing on the Earthy Flavour and Physical Attributes of the Black Tilapia (O. Mossambica) Fillets
The selection and training of panelists for identification of earthy attributes in wild black tilapia was carried out using triangle test and Quantitative Descriptive Analysis procedures. Training was carried out in three stages. The first stage was the introduction to fish flavour characteristic...
محفوظ في:
المؤلف الرئيسي: | Ahmad, Nurul Izzah |
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التنسيق: | أطروحة |
اللغة: | English English |
منشور في: |
2000
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الموضوعات: | |
الوصول للمادة أونلاين: | http://psasir.upm.edu.my/id/eprint/8417/1/FSMB_2000_5_IR.pdf |
الوسوم: |
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مواد مشابهة
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Effects Of Washing With Potassium And Sodium Hydroxide Mixtures In The Development Of Rancidity In Black Tilapia (Oreochromis Mossambicus) Fillets And The Frying Oil
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