Chemical and nutritional quality of raw, cooked and salted fish silages

• 1 January 1993
• journal article
• Published by Elsevier in Food Chemistry
• Vol. 48  (4) , 331-335
• https://doi.org/10.1016/0308-8146(93)90313-5

Abstract

Keywords

• TILAPIA
• COOKED AND SALTED
• FERMENTATION
• PROTEIN
• FISH SILAGES
• SILAGES FERMENTED FISH