Acceptability of fish cake prepared from Aristichthys nobilis (A. nobilis) and Nemipterus sp.
The aim of this study was to evaluate the sensory characteristics of fish cake prepared from a.nobilis and from nemipterus sp. nemipterus sp. is normally used to prepare fish cake in Malaysia. This is due to its white flesh and it gives good texture to the final product. Formulations incorporating t...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Conference or Workshop Item |
| Language: | English English |
| Published: |
1989
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/17932/1/ID%2017932.pdf http://psasir.upm.edu.my/id/eprint/17932/ |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Universiti Putra Malaysia |
| Language: | English English |