Table 5. Values comparison between small Herklotsichthys quadrimaculatus dried in 60°C, 80°C, dun-dried and frozen for 1 week fish prepared as freshmeal

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