Research Article
Improvement in Physicochemical, Microbial, and Sensory Properties of Common Squid (Todarodes pacificus Steenstrup) by Superheated Steam Roasting in Combination with Smoking Treatment
Figure 2
pH value (a), odor intensity (b), and VBN level (c) of the processed squid stored at different temperatures. Values are mean ± SD (). Different letters (A–C) indicate significant differences among means by Tukey’s test at .
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