ShareCHANGE IN THE WEIGHT OF CHINOOK DURING CURING AND STORAGE.
[In Russian. / En russe.]
Author(s) : PLOTNIKOV E. A.
Type of article: Article
Summary
STUDIES SHOW THAT THE INCREASE IN THE WEIGHT OF CHINOOK DEPENDS UPON THE METHOD OF INTRODUCING THE BRINE. SALTING, CURING AND STORAGE OF CHINOOK WITH LOW SALT CONTENTS WERE CARRIED OUT AT 269-267 K (-4 TO -6 DEG C). R.R.
Details
- Original title: [In Russian. / En russe.]
- Record ID : 1987-2274
- Languages: Russian
- Source: Rybn. Hoz. - n. 6
- Publication date: 1986
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Chilling; Brining; Salmon
-
LIGHT CURING OF HERRING FILLETS FOR FREEZING AN...
- Author(s) : HANSEN P.
- Date : 1987/08/24
- Languages : English
- Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
- Formats : PDF
View record
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Pre-mortal chilling of farmed salmon.
- Author(s) : SKJERVOLD P. O., FJAERA S. O., CHRISTOFFERSEN K.
- Date : 1996/03/20
- Languages : English
- Source: Refrigeration and Aquaculture.
- Formats : PDF
View record
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SHELF LIFE OF BRINE REFRIGERATED ANCHOVIES (ENG...
- Author(s) : VALLE C. E. del
- Date : 1984/01
- Languages : English
View record
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Developments in rapid chilling of fish.
- Author(s) : MAGNUSSEN O. M., NORDTVEDT T. S., HARDARSON V.
- Date : 2001/03/28
- Languages : English
- Source: Rapid Cooling of Food.
- Formats : PDF
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STORAGE OF SALMON IN AN ICE-WATER MIXTURE.
- Author(s) : NIKITINA I. N., KOMPANEC A. N., SKRIPAJ A. F.
- Date : 1987
- Languages : Russian
- Source: Rybn. Hoz. - n. 9
View record