Figure 5. Changes of aw (a) and moisture content (b) of small-sized Herklotsichthys quadrimaculatus during oven drying at 60°C. *values followed by different letters are significantly different (n=3; p<0.05)

From

Quality Changes after Oven-drying and Frozen Storage of Bluestripe Herring (Herklotsichthys quadrimaculatus)

Wen Chieh Sung, Mindia Haryono

Journal of Food and Nutrition Research. 2017, 5(12), 935-940 doi:10.12691/jfnr-5-12-9