Chemical analysis and sensory evaluation of depurated mussels

Chemical analysis and sensory evaluation of depurated mussels

Moisture, fat, protein contents and sensory quality attributes of mussels depurated in stagnant water and sucrose solution (200 ppm) and water sucrose solution changed every 2 h were evaluated. The moisture content of the depurated mussels did not differ significantly but significant differences in...

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Bibliographic Details
Main Authors: De Guzman, Dalisay L. (Author), Mabesa, Linda B. (Author)
Format: Analytics
Language:English
Published: 1985.
Subjects:
Fisheries.
Mussels > Depuration.
Perna viridis.
Online Access:https://forms.gle/KZjBv7aRtY6jiL5E9