APPLICATION OF REFRIGERATION TO SEAFOODS. FISH MEAT: COLD STORAGE.

[In Spanish. / En espagnol.]

Author(s) : BORDERIAS A. J.

Type of article: Article

Summary

STUDY OF ANATOMICAL, HISTOLOGICAL, CHEMICAL (PROTEIN, LIPID, GLUCIDE, NITROGEN COMPOUND CONTENTS) AND PHYSICAL (THERMAL CONDUCTIVITY, THERMAL DIFFUSIVITY) PROPERTIES OF FISH. PRESENTATION OF STORAGE PROCESSES: CHILLING AND FREEZING OF FISH AND THEIR EFFECTS ON APPEARANCE, TEXTURE, COMPOSITION, MICROFLORA, ODOUR AND FLAVOUR. (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-224561.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1988-0197
  • Languages: Spanish
  • Source: Acta Alimentaria - vol. 24 - n. 182
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

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