Preliminarily comparison of nutritional composition of some fresh and processed seafood.

  • Ali Aberoumand
  • Published 2012 in Pakistan journal of biological sciences : PJBS

Abstract

Processing made fish less susceptible to spoilage. Fish are rich in protein content but the protein content is reduced with processing gave a better result when long-time preservation was carried out. Aim of this study was comparison of proximate analysis of some fresh and processed seafoods. Raw materials and processed seafoods (canned mackerel tuna… (More)

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