ShareCHANGE IN THE COLOUR AND BINDING CAPACITY OF THE WATER OF TUNA MEAT DURING FROZEN STORAGE.
[In Japanese. / En japonais.]
Author(s) : HASHIMOTO K., WATABE S.
Type of article: Article
Summary
BLOCKS OF TUNA MEAT, STORED AT 253, 233, 213 AND 193 K (-20, -40, -60 AND -80 DEG C) OVER ONE YEAR, WERE ANALYSED MONTHLY. THE CHANGES OBSERVED DO NOT DEPEND ON STORAGE TEMPERATURE. (Bibliogr. int. CDIUPA-CNRS, FR., 83-210-4576.
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 1984-1930
- Languages: Japanese
- Source: Nippon Suisan Gakkaishi - vol. 49 - n. 2
- Publication date: 1983
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Tuna; Water holding; Fish; Colour; Freezing
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CHANGES IN PH, IN WATER-RETENTION CAPACITY AND ...
- Author(s) : PALANCA J. D., PABLOS M. B.
- Date : 1990
- Languages : Spanish
- Source: Acta Alimentaria - vol. 27 - n. 209
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Tuna and bonito.
- Author(s) : ASHIDA S.
- Date : 1999/07
- Languages : Japanese
- Source: Refrigeration - vol. 74 - n. 861
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REDUCED STABILITY AND ACCELERATED AUTOXIDATION ...
- Author(s) : CHOW C. J.
- Date : 1989
- Languages : English
- Source: J. agric. Food Chem. - vol. 37 - n. 5
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TIME-TEMPERATURE-TOLERANCE (TTT) OF ON-BOARD FR...
- Author(s) : TANAKA T., TAKAHASHI K., NISHIWAKI K.
- Date : 1984
- Languages : Japanese
- Source: Trans. JAR - vol. 1 - n. 1
View record
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EFFECT OF FREEZING AND THAWING ON THE DISCOLORA...
- Author(s) : CHOW C. J.
- Date : 1988
- Languages : English
- Source: Nippon Suisan Gakkaishi - vol. 54 - n. 4
View record