Omega-3 deterioration rates and fatty acid profiles of selected freshwater and marine fishes kept at defferent storage temperatures
Shelf-age of fish is determined from the time it was kept in storage until its ready to be used or consumed by human.
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| Language: | English |
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Terengganu:
Universiti Malaysia Terengganu,
2014.
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| Summary: | Shelf-age of fish is determined from the time it was kept in storage until its ready to be used or consumed by human. |
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| Item Description: | PPSTM is an abbreviation for School of Food Sciences and Technology |
| Physical Description: | xxiii, 197 p.: col., ill; 30 cm.. |
| Bibliography: | Includes bibliographical references. |