ShareCHEMICAL AND TECHNOLOGICAL CHARACTERISTICS OF BLUE SHARK DURING FROZEN STORAGE.
[In Polish. / En polonais.]
Author(s) : KOCZOT A.
Type of article: Article
Summary
THE AUTHOR GIVES THE ANALYSIS RESULTS OF FRESH BLUE SHARK MUSCLE AFTER 11 MONTH FROZEN STORAGE. SOME CHANGES IN THE LIPID FRACTION WERE OBSERVED.
Details
- Original title: [In Polish. / En polonais.]
- Record ID : 1986-2365
- Languages: Polish
- Source: Chlodnictwo - vol. 21 - n. 1
- 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: Shark; Chemical property; Fish; Freezing
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PROXIMATE AND PROTEIN COMPOSITION OF SHARK MUSCLE.
- Author(s) : WATABE S.
- Date : 1983
- Languages : English
- Source: Nippon Suisan Gakkaishi - vol. 49 - n. 2
View record
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A TECHNOLOGICAL CHARACTERISATION OF SHARK (ISCU...
- Author(s) : KOCZOT A., LADKOWSKA M., BRZESKI M.
- Date : 1983
- Languages : Polish
- Source: Chlodnictwo - vol. 18 - n. 8
View record
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EFFECT OF COLD STORAGE ON THE PROTEOLYTIC ENZYM...
- Author(s) : WARRIER S. B., GHADI S. V., NINJOOR V.
- Date : 1988
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 25 - n. 5
View record
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STUDIES ON THE FROZEN STORAGE OF FISH.
- Author(s) : REID D. S.
- Date : 1985
- Languages : English
- Source: Storage lives of chilled and frozen fish and fish products.
- Formats : PDF
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EFFECT OF STORAGE TEMPERATURES ON THE FORMATION...
- Author(s) : JIANG S. T., HWANG D. C., CHEN C. S.
- Date : 1988
- Languages : English
- Source: Ital. J. Food Sci. - vol. 53 - n. 5
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