ShareCHANGES IN COOKED ODOUR OF ANTARCTIC KRILL DURING FROZEN STORAGE.
Author(s) : CHOI S. H., KATO H.
Type of article: Article
Summary
IDENTIFICATION OF THE VOLATILES OF KRILL STORED AT 248 K (-25 DEG C) OVER SIX MONTHS AND ONE YEAR. PROPYLTHIOACETATE IS RESPONSIBLE FOR THE DEVELOPMENT OF AN OFF-ODOUR AND THE CHANGE IN THE COOKED ODOUR OF FROZEN KRILL. (Bibliogr. int. CDIUPA-CNRS, FR., 84-210-188547.
Details
- Original title: CHANGES IN COOKED ODOUR OF ANTARCTIC KRILL DURING FROZEN STORAGE.
- Record ID : 1985-0639
- Languages: English
- Source: Agric. biol. Chem. - vol. 48 - n. 2
- Publication date: 1984
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Odour; Organoleptic property; Krill; Freezing
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- Date : 1987
- Languages : Russian
- Source: Rybn. Hoz. - n. 11
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STUDIES ON FREEZING OF SHELLFISH. II. EFFECTS O...
- Author(s) : SONG D. J.
- Date : 1984
- Languages : Japanese
- Source: Trans. JAR - vol. 1 - n. 2
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CHILLED [278 K (5 DEG C)] AND FROZEN [255 K (-1...
- Author(s) : MAXWELL-MILLER G.
- Date : 1982
- Languages : English
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Frozen storage of unwashed cod (Gadus morhua) f...
- Author(s) : JAHNCKE M., BAKER R. C., REGENSTEIN J. M.
- Date : 1992/05
- Languages : English
- Source: Ital. J. Food Sci. - vol. 57 - n. 3
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SHELF LIFE OF FROZEN STORED CLAM (MERETRIX CAST...
- Author(s) : MISHRA R., SRIKAR L. N.
- Date : 1989
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 26 - n. 4
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