ShareADDING AND REMOVING HEAT.
Type of article: Book chapter
Summary
PRESENTATION OF HEAT TREATMENT METHODS (COOKING, STERILIZATION, PASTEURIZATION, CANNING) AND REFRIGERATION (CHILLING AND FREEZING) APPLIED TO SEA PRODUCTS. HOW THESE TREATMENTS AFFECT NUTRITIVE VALUE AND NUTRITIONAL LOSS. (BIBLIOGR.INT. CDIUPA, FR., 91-271979.
Details
- Original title: ADDING AND REMOVING HEAT.
- Record ID : 1992-0233
- Languages: English
- Source: In: Seafood, Eff. Technol. Nutr., Marcel Dekker Inc. - 1990; 104-135; 18 ref.
- Publication date: 1990
Links
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Indexing
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INTERET NUTRITIONNEL DES ACIDES GRAS INSATURES ...
- Author(s) : ROUGEREAU A., PERSON O.
- Date : 1991
- Languages : French
- Source: Méd. Nutr. - vol. 27 - n. 6
View record
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Effect of proteolytic squid protein hydrolysate...
- Author(s) : HOSSAIN M. A., KHAN M. A. A., OSAKO K., et al.
- Date : 2003
- Languages : English
- Source: Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers - vol. 20 - n. 3
View record
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EFFECT OF FROZEN STORAGE ON PROTEIN QUALITY OF ...
- Author(s) : NAVARRO M. P., CASTRILLON A. M., VARELA G.
- Date : 1987/02
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 22 - n. 1
View record
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COMPARATIVE STUDY OF THE CHEMICAL COMPOSITION, ...
- Author(s) : GONZALEZ BADANO R. M.
- Date : 1988
- Languages : Spanish
- Source: Arch. latinoam. Nutr. - vol. 38 - n. 2
View record
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PROTEIN QUALITY OF FISH ON MODIFIED ATMOSPHERES...
- Author(s) : MOREY K. S., SATTERLEE L. D., BROWN W. D.
- Date : 1982
- Languages : English
View record