Quality and consumer acceptability of ready-to-eat fish sausage in sauce from low-value bighead carp (Aristichthys nobilis)

Journal of Food Science and Technology 2026

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Authors: Carl Jefferson M. Madrid, Ulysses M. Montojo, Dave A. Agcaoili, Christine Ann T. Parlucha
DOI: 10.1007/s13197-026-06586-y
Cited by: 0
References: 19

Fields of Study & Subjects

Meat and Animal Product Quality Food and Agricultural Sciences Food Industry and Aquatic Biology

Publication details

Journal / source
Journal of Food Science and Technology
Publication date
11 February 2026
Language
EN