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1. Nutritional profile of nigiri sushi meal and the usage of citrate synthase activity as freshness parameter.

The aim of the study was to access the influence of nigiri sushi meal ingredients ratio on its weight, nutritional profile, physic-chemical characteristics (crude protein, lipid content, ash content, salt content, phosphorus content and thiobarbituric acid assay) and to estimate the usage of...

Author(s) : Đorđević; Buchtová, H.

Publisher : Iranian Fisheries Science Research Institute, Tehran, Iran

Journal article : Iranian Journal of Fisheries Sciences 2020 Vol.19 No.6 pp.2954-2969 ref.50