Effect of Different Plant Extracts Added to Ice on Sensory Preference of Sliced Salmon
almon is usually sold in slices on ice in retail markets. Since ice is in direct contact with fish, it affects the sensory characteristics as well as the physicochemical properties. Improving the properties of ice can make positive contributions to fish flavor and consumer preference. In this study,...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Istanbul University Press
2021-10-01
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| Series: | Aquatic Sciences and Engineering |
| Subjects: | |
| Online Access: | https://cdn.istanbul.edu.tr/file/JTA6CLJ8T5/DA5F3877B409428D892CF40631A49A1B |
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