Development and acceptability of burgers made from Selaroides leptolepsis and Aristichthys nobilis
Fishburgers were developed from Selaroides leptolepis and Aristichthys nobilis. Inhouse sensory evaluation showed that the formulation with a ratio of 40:60 S. leptolepis to A. nobilis was most acceptable. A market trial of the product showed good acceptability in terms of taste, texture, color and...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Asian Fisheries Society
1998
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| Online Access: | http://psasir.upm.edu.my/id/eprint/32921/1/68.%20Development%20and%20Acceptability%20of%20Burgers%20Made%20from%20Selaroides%20leptolepsis%20and%20Aristichthys%20nobilis.pdf http://psasir.upm.edu.my/id/eprint/32921/ http://www.asianfisheriessociety.org/publication/downloadfile.php?id=264&file=WTBkU2JVeDZRVEZPYW1NeVRrUlJkMDFFUlhwT1ZGVTBUVVJOZDA5RVZYVmpSMUp0VFdwQmVFNVVSWGROUkVrOQ==&dldname=Development%20and%20Acceptability%20of%20Burgers%20Made%20from%20Selaroides%20le |
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| Institution: | Universiti Putra Malaysia |
| Language: | English |