ShareAPPLICATION OF SUPERCHILLING TO PROLONG THE KEEPING TIME OF RAINBOW TROUT.
Author(s) : FIK M., SUROWKA K., LESZCZYNSKA-FIK A.
Type of article: Article
Summary
PRESENTATION OF THIS PROCESS CONSISTING IN DECREASING THE TEMPERATURE OF THE PRODUCT TO VALUES NEAR ITS FREEZING POIN EFFECTS OF ITS APPLICATION, FOLLOWED BY STORAGE AT 271 K (-2 DEG C), ON THE PHYSICAL, CHEMICAL AND ORGANOLEPTIC PROPERTIES AND THE MICROFLORA OF FISH. TROUT CAN THUS KEEP THEIR FRESHNESS 10 TO 20 DAYS AT 271 K. (Bibliogr. int. CDIUPA-CNRS, FR., 88-210-236038.
Details
- Original title: APPLICATION OF SUPERCHILLING TO PROLONG THE KEEPING TIME OF RAINBOW TROUT.
- Record ID : 1989-0176
- Languages: English
- Source: Nahrung - vol. 32 - n. 3
- Publication date: 1988
Links
See the source
Indexing
-
CHANGES IN THE LYSOSOME ENZYMES OF TROUT DURING...
- Author(s) : CATTANEO P.
- Date : 1982
- Languages : Italian
- Source: Arch. vet. ital. - vol. 33 - n. 5-6
View record
-
REFRIGERATED RAINBOW TROUT STORAGE STABILITY.
- Author(s) : PIZZOCARO F.
- Date : 1982
- Languages : Italian
- Source: Atti IVTPA - vol. 5
View record
-
EFFECT OF DELAYED ICING ON THE STORAGE LIFE OF ...
- Author(s) : DAWOOD A. A., ROY R. N., WILLIAMS C. S.
- Date : 1986/04
- Languages : English
- Source: J. Food Technol. - vol. 21 - n. 2
View record
-
STABILITY OF WHOLE, FILLETED, AND MINCED TROUT ...
- Author(s) : BORDERIAS A. J., MORAL A., TEJADA M.
- Date : 1982
- Languages : English
- Source: J. Food Biochem. - vol. 6 - n. 3
View record
-
INFLUENCE DE L'EVISCERATION SUR LA QUALITE DE L...
- Author(s) : VYNCKE W.
- Date : 1983
- Languages : French
- Source: Rev. Agric. - vol. 36 - n. 2
View record