ShareCHANGES IN THE MUSCLE OF THREE INDIAN MAJOR CARPS DURING FROZEN STORAGE.
Author(s) : CHAKRABARTI R.
Type of article: Article
Summary
STUDY OF THE CHANGES IN THE COMPOSITION AND ORGANOLEPTIC PROPERTIES OF CARP MEAT DURING 28 DAY STORAGE AT 265 OR 263 K (-8 OR -10 DEG C). THE FREE FATTY ACID CONTENTS AND TEXTURE OF THAWED FISH ARE ALTERED. (Bull. anal. CIE, FR., 39, N 9, 1985/09, 85-275-3.
Details
- Original title: CHANGES IN THE MUSCLE OF THREE INDIAN MAJOR CARPS DURING FROZEN STORAGE.
- Record ID : 1986-0703
- Languages: English
- Source: Fish. Technol. - vol. 21 - n. 2
- Publication date: 1984
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CHANGES IN THE MUSCLE OF THREE INDIAN MAJOR CAR...
- Author(s) : CHAKRABARTI R.
- Date : 1984
- Languages : English
- Source: Fish. Technol. - vol. 21 - n. 2
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- Date : 1991
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- Source: J. Food Process Eng. - vol. 14 - n. 3
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CHANGES IN FREE AMINO ACIDS AND PROTEIN DENATUR...
- Author(s) : JIANG S. T., LEE T. C.
- Date : 1985
- Languages : English
- Source: J. agric. Food Chem. - vol. 33 - n. 5
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ANTIOXIDIZING ACTION OF GLUTAMINIC ACID AND GLY...
- Author(s) : STODOLNIK L., PODSIADLO L.
- Date : 1984
- Languages : Polish
- Source: Chlodnictwo - vol. 19 - n. 11
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Studies on the storage behaviour of frozen fish...
- Author(s) : REDDY L., SETTY T. M. R., DORA K. C.
- Date : 1992
- Languages : English
- Source: Fish. Technol. - vol. 29 - n. 1
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