Chemical quality and microbiological content of Kutum (Rutilus frisii kutum) roe processed in different brine concentration during storage
Caviars represent the best-known form of fish roe products. The conventional method of roe processing includes saturated brine salting. However, despite the importance of these products, there is relatively little technical information available about their chemical composition, product quality and...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Ferdowsi University of Mashhad
2018-07-01
|
| Series: | مجله پژوهشهای علوم و صنایع غذایی ایران |
| Subjects: | |
| Online Access: | https://ifstrj.um.ac.ir/article_36695_a10c5483ad127ef70a5dfe83bb086f9c.pdf |