Effect of frozen storage on the characteristics of a developed and commercial fish sausages
The effect of frozen storage on the physiochemical, chemical and microbial characteristics of two types of fish sausages was studied. Fish sausages developed (DFS) with a spice-sugar formulation and commercial fish sausages (CFS) were stored at −20 °C for 3 months. Fresh DFS contained 12.22% lipids...
| Main Authors: | , , , , , |
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| Format: | Journal Article |
| Published: |
2013
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| Online Access: | http://hdl.handle.net/20.500.11937/10380 |