ShareAPPLICATION 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.
Links
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Indexing
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Lipid oxidation and brown discoloration of Nibo...
- Author(s) : TAKIGUCHI A.
- Date : 1992
- Languages : Japanese
- Source: Nippon Suisan Gakkaishi - vol. 58 - n. 3
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EFFECT OF ON-BOARD STORAGE OF FRESH FISH ON THE...
- Author(s) : LASKOWSKI J., MACIEJCZYK J.
- Date : 1982
- Languages : Polish
- Source: Chlodnictwo - vol. 17 - n. 7
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Fish alteration under refrigeration.
- Author(s) : PENA-BUENO J.
- Date : 1993/06
- Languages : Spanish
- Source: Refrig. Frial - n. 27
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CHEMICAL AND SENSORY ASSESSMENT OF ROUNDNOSE GR...
- Author(s) : BOTTA J. R.
- Date : 1982
- Languages : English
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Evaluation of frozen sardines as a canned produ...
- Author(s) : MORAIS C. de, ANJOS V. D. de A. A., BRANCETO L. B., TAVARES M.
- Date : 1995/07
- Languages : Portuguese
- Source: Colet. ITAL - vol. 24 - n. 2
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