Chemical characteristics changes associated with extracted protein and salt addition and effect of different additives in the curing process on sensory acceptance of liquid fermented fish from tilapia frame

Wijitpun, Yanawirut; Chomnawang, Piyanan; Huaisan, Kannika; Sootsuwan, Kaewta; Chomnawang, Channarong

doi:10.1016/j.aaf.2021.05.002

Aquaculture and Fisheries

2021

DOI: 10.1016/j.aaf.2021.05.002

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Chemical characteristics changes associated with extracted protein and salt addition and effect of different additives in the curing process on sensory acceptance of liquid fermented fish from tilapia frame

Yanawirut Wijitpun¹,

Piyanan Chomnawang²,

Kannika Huaisan³

et al.

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Chemical characteristics changes associated with extracted protein and salt addition and effect of different additives in the curing process on sensory acceptance of liquid fermented fish from tilapia frame

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References 9 publications

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