Figure 2. Changes of TBA value in small- (a), medium- (b), and big-sized (c) Herklotsichthys quadrimaculatus during frozen storage (n=3)

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