Proximate composition and sensory evaluation of salted pearl mullet (Chalcalburnus tarichi Pallas, 1811) produced using different methods
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Abstract The aim of this study was to determine the proximate composition and sensory scores of the salted pearl mullet (Chalcalburnus tarichi Pallas, 1811) produced using different methods. It was determined that the OS11 group had the highest amounts of dry matter and protein (82.77 ± 0.52% and 44.52 ± 0.28%) (p
摘要 本研究旨在探究不同工艺制备的盐渍珠鳞白鱼（Chalcalburnus tarichi Pallas, 1811）的常规营养组成与感官评分。结果表明，OS11组的干物质与蛋白质含量最高，分别为(82.77 ± 0.52)%与(44.52 ± 0.28%)（p
创建时间：
2020-12-01
