The Effect of Salt Concentration and Natural Preservative Atung on the Organoleptic of the Tongkol Salted Fish (Euthynnus affinis) - Egyptian Knowledge Bank - troweb

406537

The Effect of Salt Concentration and Natural Preservative Atung on the Organoleptic of the Tongkol Salted Fish (Euthynnus affinis)

Article

Last updated: 01 Feb 2025

Overview Similar Items

Article

Impact of Natural Additives with a Low-Sodium Salting Process on the Quality of the Salted Raya Fish (Alestes dentex)

Article

EFFECT OF SALTING AND STORAGE ON CHEMICAL COMPOSITION OF SOME FISH SPECIES

Article

Effects of different salt concentrations on the quality alterations and shelf-life of the grey mullet fish

Article

EFFECT OF SOME PLANT EXTRACTS ON THE QUALITY OF SALTED FISH "

Article

CHEMICAL PROFILE OF SALTED AND CANNED FISH PRODUCTS

Article

CHEMICAL, PHYSICAL AND MICROBIOLOGICAL STUDIES ON SALTED MULLET FISH (FESSEKH) USING DIFFERENT SALTING SYSTEMS

Article

Quality attributes of artificial dried and dried salted Sand smelt fish (Atherina boyeri)

Article

CHEMICAL AND PHYSICAL CHANGES DURING SALTED SARDINE MATURATION PROCESS

Article

Biochemical changes and economical estimation of salted sand smelt fish (Atherina boyeri)

Article

CHEMICAL PROPERTIES AND MICROBIOLOGICAL QUALITY OF SALTED DRIED DENIS FISH