Study of chemical factors, nutritional value and acceptance of dried flavored Kilka (Clupeonella cultriventris) produced by industrial method
Objectives of the present study were to prepare dried flavored Kilka (Clupeonella cultriventris) and evaluate nutritional value, chemical factors, yeast and mold growth and shelf life of the final products. Four groups of flavored Kilka were prepared including fish that were lightly salted (group 1)...
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| Format: | Article |
| Language: | fas |
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Iranian Fisheries Research Organization
2018-01-01
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| Series: | Majallah-i ̒Ilmī-i Shīlāt-i Īrān |
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| Online Access: | http://isfj.areo.ir/article_114047_en.html |