| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541561 | Food Chemistry | 2011 | 10 Pages |
Abstract
⺠Changes of tilapia muscle during salting are governed by salting method. ⺠Dry salting resulted in the higher salt uptake with the faster decreased Aw. ⺠Dry salting induced lipid changes of tilapia muscle greater than wet salting. ⺠Wet salting may enhance the overall quality of salted tilapia.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Manat Chaijan,