Quality changes of salted Kass (Hydrocynus forskalii) during storage at ambient temperature (37±1°C)

Pakistan Journal of Nutrition

Volumn 9, Issue 9, 2010, Pages 877-881

  Ahmed, Egbal O ^a   Ali, Mohammed E ^b   Hamed, Ali A ^b  

^a AL NEELAIN UNIVERSITY   (Sudan)

^b Fisheries Research Centre (AL Shagara)   (Sudan)

Author keywords

Ambient temperature; Hydrocynus forskalii; Quality; Salted; Storage

Indexed keywords

LIPID; PROTEIN; SODIUM CHLORIDE;

ARTICLE; ASH; BACTERIAL COUNT; CHEMICAL ANALYSIS; ENVIRONMENTAL TEMPERATURE; FIBER; FISH; FOOD PRESERVATION; FOOD QUALITY; HYDROCYNUS FORSKALII; MICROBIAL GROWTH; MICROBIAL VIABILITY; MICROCOCCUS; MOISTURE; NONHUMAN; NUTRITIONAL VALUE; PH; SHELF LIFE; STAPHYLOCOCCUS; STORAGE TEMPERATURE;

HYDROCYNUS; MICROCOCCUS; STAPHYLOCOCCUS;

EID: 78649533153     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2010.877.881     Document Type: Article

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