Comparison of the effects of vacuum and oven drying methods on the chemical properties and shelf life of surimi prepared from silver carp fillets (Hypophthalmichthys molitrix)
Comparison of the effects of vacuum and oven drying methods on the chemical properties and shelf life of surimi prepared from silver carp fillets (Hypophthalmichthys molitrix)
Authors
Saeideh Moradinejad
Fisheries Department, Talesh Unit, Islamic Azad University, Iran, Islamic Republic of
Seyed Javad Abolghasemi
Fisheries Department, Talesh Unit, Islamic Azad University, Iran, Islamic Republic of
Ali Asghar Khanipour:
Inland Water Aquaculture Research Institute, National Fisheries Science Research Institute, Agricultural Research, Education and Extension Organization, Iran, Islamic Republic of
