| Name Used | milkfish | Source | 147 - Beza C G, Sison E C 1978 Flavour changes during the storage of milkfish (Chanos chanos) Forskal) in ice and at -12.2 oC. Proceedings of the Indo- Pacific Fisheries Commission. | ||||||
| Location | Philippines | ||||||||
| Period of Study | |||||||||
| Previous Process | fresh | Estimate | laboratory experiment | ||||||
| Previous Treatment | Weight Physical Loss | ||||||||
| End Use | Best Quality | food | Physical Loss | min | 0.00 % | max | 0.00 % | ||
| Lower Quality | non-food | Fish Size (kg) | min | max | |||||
| Reason for Loss | spoilage | Batch Weight (kg) | |||||||
| Insect Type | Weight Losing Quality (kg) | ||||||||
| % weight losing quality | min | 100.00 % | max | 100.00 % | |||||
| Fish affected % by num | min | max | |||||||
| Loss Stage | storage | Financial Loss | |||||||
| Distribution Stage | other | Currency | |||||||
| Other Distribution Stage | shelf life experiment | Best Price /kg | Value of Physical Loss | ||||||
| Storage Method | iced | Lower Price /kg | |||||||
| Storage Temperature | min | Value of Quality Loss | lower price % of best price | ||||||
| max | |||||||||
| Duration Storage | min | Total Value of Loss | Total loss % by value | ||||||
| max | 21 | min 0.00% | max 0.00% | ||||||
| Storage Containers | |||||||||
| Storage Treatments | |||||||||
| Salt Content | |||||||||