ShareANALYSIS OF THE OPERATION OF A COLD-SMOKING ROOM FOR FISH.
[In Russian. / En russe.]
Author(s) : KIM I. N., PROSKURA Ju. D., KIM G. N.
Type of article: Article
Summary
THREE DIFFERENT INSTALLATIONS WERE COMPARED FOR TEMPERATURE AND RELATIVE HUMIDITY, FOR THE CONCENTRATION OF SMOKING COMPONENTS IN THE DISPERSION PHASE, AND FOR THE QUANTITY OF PHENOLS, ACIDS AND CARBONYL COMPOUNDS.
Details
- Original title: [In Russian. / En russe.]
- Record ID : 1992-0685
- Languages: Russian
- Source: Rybn. Hoz. - n. 2
- Publication date: 1991
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles in this issue (5)
See the source
Indexing
- Themes: Fish and fish product
- Keywords: Chilling; Fish; Smoking
-
LABORATORY AND FIELD TESTS ON THE COLD SMOKING ...
- Author(s) : MAKAROVA N. A.
- Date : 1985
- Languages : Russian
- Source: Rybn. Hoz. - n. 9
View record
-
QUALITY AND STORAGE BEHAVIOUR OF SMOKED FISHERY...
- Author(s) : KARNOP G.
- Date : 1980
- Languages : German
- Source: Dtsch. Lebensm.-Rundsch. - vol. 76 - n. 3
View record
-
SURVIVAL OF ANISAKIS IN COLD SMOKED SALMON.
- Author(s) : GARDINER M. A.
- Date : 1990
- Languages : English
- Source: Can. Inst. Food Sci. Technol. J. - vol. 23 - n. 2-3
View record
-
MODULAR PLANT FOR THE COLD SMOKING OF FISH.
- Author(s) : BUNIN D. H.
- Date : 1984
- Languages : Russian
- Source: Rybn. Hoz. - n. 1
View record
-
Inhibition of Listeria monocytogenes by in situ...
- Author(s) : DUFFES F., CORRE C., LEROI F., et al.
- Date : 1999/12
- Languages : English
- Source: Journal of Food Protection - vol. 62 - n. 12
View record