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Abstract The possiblilty of utilization of catfish (Clarias gariepinus) karmout for production seafood imitation. Effect of processing steps (washing, de-watering and cryoprotectants addition) on yield, physical, chemical and microbiological properties of minced fish and surimi. Effect of frozen storage at-20C for 3 months on physical, chemical and microbiological properties of minced fish andsurimi. |