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Acceptable limits for different freshness parameters in fish burger stored at refrigerated temperature
| Parameters products | PV (meqO2/kg of fat) | FFA (% of oleic acid) | TBA (mg MA/kg of meat) | TVBN (mg/100 g of sample) |
|---|---|---|---|---|
| Fish burger | 0.34 | 0.94 | 0.55 | 4.60 |
