Food Science
Sensory Properties
100%
Ready-to-Eat Food
100%
Bacterial Count
100%
Ash Content
100%
Sensory Evaluation
100%
Salt Content
100%
Sensory Attributes
100%
Fish Roe
100%
Coliform Bacterium
100%
Table Salt
100%
Proximate Analysis
100%
Ready-to-eat
100%
Freshness
100%
Sensation
66%
Temporal Dominance
66%
Drying Time
50%
Eating Quality
33%
Total Color Difference
33%
Healthy Snack
33%
Seafood
33%
Saltiness
33%
Agricultural and Biological Sciences
Mugil cephalus
100%
Pollachius pollachius
100%
Fish Roe
100%
Mullet
100%
Atlantic Cod Fish
100%
Moisture
33%
Air Drying
16%
Waste Reduction
16%
Trout
16%
Fish Meal
16%
Salmon
16%
Fungi
12%