Figure 1. Comparison of proximate composition between muscle tissue andentire fish body of small (a), medium (b), and large-sized (c) Herklotsichthys quadrimaculatus. * in the same group marked with star (*) are significantly different (n=3; p<0.05)


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