Comparison of the Sensory Quality of Fresh and Steamed Organic Tilapia
Rosemarie V. Daniel · Asian Journal of Fisheries and Aquatic Research · 2024
This study aimed to evaluate the sensory attributes of steamed and fresh organic tilapia and determine the acceptability of both preparations among consumers. Fifty respondents, aged 15-60 years, participated in the sensory evaluation. The organic tilapia used in the study was of...
Open access
Research Article
10.9734/ajfar/2024/v26i12853