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Drying Effects on Salted Catfish Quality by Lucia Mantolas is a document available to read on EtoBox.

What is Drying Effects on Salted Catfish Quality about?

The document discusses a study that determined the rate of change in water content, protein content, and organoleptic test of salted catfish dried using a cabinet dryer with controlled temperature. The study found that drying time significantly affected the changes in moisture content, protein content, and organoleptic test. Based on the results, salted catfish dried for 8 hours had 30.22% moisture content and 48.68% protein content, those dried for 10 hours had 26.62% moisture content and 51.20% protein co

Author

Lucia Mantolas

Language

EN