ShareAnchovy shelf life as affected by different chilling methods during distribution.
Author(s) : CARECHE M., GARCÍA R., BORDERÍAS J.
Type of article: Article
Details
- Original title: Anchovy shelf life as affected by different chilling methods during distribution.
- Record ID : 2002-3040
- Languages: English
- Source: Journal of Food Protection - vol. 65 - n. 2
- Publication date: 2002/02
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food engineering;
Fish and fish product - Keywords: Chilling; Anchovy; Process; Fish; Storage life
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- Date : 2002/01
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 37 - n. 1
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- Author(s) : FUSELLI S. R., CASALES M. R., FRITZ R., YEANNES M. I.
- Date : 1994
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 27 - n. 3
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Temperatura di conservazione e produzione di is...
- Author(s) : VISCIANO P., VERGARA A., IANIERI A., et al.
- Date : 2004/12
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 43 - n. 442
- Formats : PDF
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Application of a Quality Index Method (QIM) sch...
- Author(s) : SVEINSDOTTIR K., MARTINSDOTTIR E., HYLDIG G., et al.
- Date : 2002/05
- Languages : English
- Source: Ital. J. Food Sci. - vol. 67 - n. 4
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Chilling and refrigerated storage of meat: micr...
- Author(s) : BEM Z., HECHELMANN H.
- Date : 1995/04
- Languages : English
- Source: Fleischwirtschaft - vol. 75 - n. 4
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