A copy of this work was available on the public web and has been preserved in the Wayback Machine. The capture dates from 2017; you can also visit the original URL.
The file type is
The effects of equivalent concentrations of both garlic and ginger separately in fresh and powder form in muscle proteins of liquid smoked silver carp (Hypophthalmichthys molitrix) during chilled storage were investigated for a period of 24 days. The control and the treated smoked fish samples were analysed periodically for liquid holding capacity, salt extractable protein, texture and sensory quality characteristics. The results showed loss of that liquid holding capacity, salt extractabledoi:10.11648/j.ijnfs.20140302.12 fatcat:h3k3skcbgbfjthxscfcy4f4pjy