Corpus ID: 128648979

Development of value added food product from freshwater fish

@inproceedings{Hutakovit2011DevelopmentOV,
  title={Development of value added food product from freshwater fish},
  author={Walai Hutakovit and Bussara Soiraya and Chayapat Suttimit and Nomjit Suthibut and Nopporn Sakulyunyongsuk and Jetniphat Bunyasawat and Thanapop Sotarayom},
  year={2011}
}
  • Walai Hutakovit, Bussara Soiraya, +4 authors Thanapop Sotarayom
  • Published 2011
  • Biology
  • This research aimed to survey and screen the appropriate resource, study the need of fish processed product and investigate the suitable product that fit for each freshwater fish. The findings of this study demonstrated that the most suitable products were 6 ones such as Fish sausage with Tom Yam flavour added, Fermented Thai Fish Sausage from Nile Tilapia fish, Pla – Yor with Herbs, Pla – Jor, Fish Flake from Silver Barb Fish and Sauce of grilled silver barb fish paste and chili . The results… CONTINUE READING