Effect of processing parameters to the product quality during manufacturing of fermented salting snubnose pompano (Trachinotus blochii)
Development of value added and novel products that are also ready-to-eat would help diversify snubnose pompano industry as well as facilitate distribution and transportation of such products without spoilage or damage. This research shows the effect of processing parameters on salting and fermentati...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
The Korean Society of Fisheries and Aquatic Science
2025-01-01
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| Series: | Fisheries and Aquatic Sciences |
| Subjects: | |
| Online Access: | http://www.e-fas.org/archive/view_article?doi=10.47853/FAS.2025.e6 |
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