Fish quality and nutritional assessment of yellowfin tuna (Thunnus albacares) during low temperature storage

被引：0
|
作者：
Nurjanah [1 ]
Abdullah, A. [1 ]
Naibaho, I. [1 ]
Kartikayani, D. [1 ]
Nurilmala, M. [1 ]
Yusfiandayani, R. [2 ]
Sondita, M.F.A. [2 ]
机构：
[1] Aquatic Product Technology Department, Faculty of Fisheries and Marine Sciences, Bogor Agricultural University (IPB University), Bogor, Indonesia
[2] Fisheries Resources Utilization Department, Faculty of Fisheries and Marine Sciences, Bogor Agricultural University (IPB University), Bogor, Indonesia
来源：
IOP Conference Series: Earth and Environmental Science | 2019年 / 404卷 / 01期
关键词：
Chemical method - Fish freshness - Fish spoilages - Freezing temperatures - Low-temperature storage - Nutritional qualities - Nutritional value - organoleptic;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
40
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