ShareCHANGES IN PH, IN WATER-RETENTION CAPACITY AND IN THE ORGANOLEPTIC PROPERTIES OF FROZEN YELLOWFIN TUNA, TUNA AND BONITO.
[In Spanish. / En espagnol.]
Author(s) : PALANCA J. D., PABLOS M. B.
Type of article: Article
Summary
DETERMINATION OF THE SHELF LIFE OF THESE 3 FISH SPECIES DURING 24 WEEKS STORAGE AT -20 DEG C. EFFECT OF THAWING TEMPERATURE ON QUALITY DETERIORATION.
Details
- Original title: [In Spanish. / En espagnol.]
- Record ID : 1990-2430
- Languages: Spanish
- Source: Acta Alimentaria - vol. 27 - n. 209
- Publication date: 1990
Links
See the source
Indexing
-
Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Thawing; Tuna; Water holding; Organoleptic property; Fish; Freezing
-
QUALITY DETERIORATION OF TUNA MEAT DURING FROZE...
- Author(s) : WATABE S., HASHIMOTO K.
- Date : 1987
- Languages : Japanese
- Source: Refrigeration - vol. 62 - n. 722
View record
-
REDUCED STABILITY AND ACCELERATED AUTOXIDATION ...
- Author(s) : CHOW C. J.
- Date : 1989
- Languages : English
- Source: J. agric. Food Chem. - vol. 37 - n. 5
View record
-
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
-
THAWING OF FROZEN TUNA MEAT. ASPECT OF MEAT COL...
- Author(s) : TANAKA T.
- Date : 1984
- Languages : Japanese
- Source: Trans. JAR - vol. 1 - n. 2
View record
-
THAWING OF FROZEN DRESSED TUNA BY MICROWAVE HEA...
- Author(s) : TANAKA T., NAGASAKI T., TAKAHASHI K.
- Date : 1984
- Languages : Japanese
- Source: Trans. JAR - vol. 1 - n. 2
View record