Impact of Different Combinations of Processing Steps on Product Quality and Proximate Composition of <i>Bêche-de-mer</i>: A Case Study from Sri Lanka

<div>Experimental design used to process three sea cucumber species <i>H. spinifera</i>, <i>B. vitiensis</i>, and <i>S. naso</i> into <i>bêche-de-mer</i>.</div>

International Journal of Food Science

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Figure 2: Impact of Different Combinations of Processing Steps on Product Quality and Proximate Composition of <i>Bêche-de-mer</i>: A Case Study from Sri Lanka 

Figure 2 | Impact of Different Combinations of Processing Steps on Product Quality and Proximate Composition of Bêche-de-mer: A Case Study from Sri Lanka 