PRODUCTION OF FRIED MARINADE FROM ROACH (RUTILUS RUTILUS CASPIUS)
In this research five formula for production of fried marinade from roach (Rutilus rutilus caspius) were investigated. The samples were refrigerated at 6±2°C for sixty days. The refrigerated samples were tested at a scheduled interval for the changes in their organoleptic properties, pH, peroxide va...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | fas |
| Published: |
Iranian Fisheries Research Organization
2005-01-01
|
| Series: | Majallah-i ̒Ilmī-i Shīlāt-i Īrān |
| Subjects: | |
| Online Access: | http://isfj.areo.ir/article_113822_en.html |