Quality evaluation of mince-based fish burger from tilapia (Oreochromis mossambicus)
Quality of Tilapia fish mince and burger were determined during frozen storage condition (-18ºC) up to 75th days. Significant decrease (P>0.05) observed in moisture and lipid content of mince and burger during the storage period but moisture and lipid content of burger was higher than the min...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Bangladesh Agricultural University Research System
2020-06-01
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| Series: | Journal of the Bangladesh Agricultural University |
| Subjects: | |
| Online Access: | http://www.ejmanager.com/fulltextpdf.php?mno=86202 |