Citation to this article as recorded by
SENSORY ATTRIBUTES OF HADDOCK BALLS AFFECTED BY ADDED FISH PROTEIN ISOLATE AND FROZEN STORAGE Journal of Sensory Studies Vol. 25, Issue 3, 316, 2010 |
How to cite this article
M. Kamruzzaman, F. Akter, M.M. H. Bhuiyan, M.G. Q. Khan and M. R. Rahman, 2006. Consumers Acceptance and Market Test of Fish Sausage and Fish Ball Prepared from Sea Catfish, Tachsurus thalassinus. Pakistan Journal of Biological Sciences, 9: 1014-1020.
DOI: 10.3923/pjbs.2006.1014.1020
URL: https://scialert.net/abstract/?doi=pjbs.2006.1014.1020
DOI: 10.3923/pjbs.2006.1014.1020
URL: https://scialert.net/abstract/?doi=pjbs.2006.1014.1020