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Chilling and freezing fishery products: changes in views and usages.
Author(s) : JUL M.
Type of article: Article, IJR article
Summary
Some of the main criteria used in the assessment of quality of fish and fish products are discussed. Objective and subjective tests are contrasted. Various methods of shipboard preservation are reviewed, including chilling and deep chilling and freezing. The significance of TTT and PPP studies are stressed.
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Pages: 174-178
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Details
- Original title: Chilling and freezing fishery products: changes in views and usages.
- Record ID : 30001490
- Languages: English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 9 - n. 3
- Publication date: 1986/05
Links
See other articles in this issue (11)
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Indexing
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Refrigeration for the sea food industry.
- Author(s) : PANDIT S. M.
- Date : 2011/07
- Languages : English
- Source: Air Conditioning and Refrigeration Journal, Cold Chain - vol. 2 - n. 3
- Formats : PDF
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THE TECHNOLOGY OF CHILLING FISH AND INVERTEBRATES.
- Author(s) : TRUHIN N. V.
- Date : 1989
- Languages : Russian
- Source: Rybn. Hoz. - n. 9
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- Author(s) : POSTOLSKI J.
- Date : 2004/03
- Languages : Polish
- Source: Technika Chlodnicza i Klimatyzacyjna - vol. 11 - n. 3
- Formats : PDF
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Food preservation by refrigeration, a general i...
- Author(s) : LORENTZEN G.
- Date : 1978
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 1 - n. 1
- Formats : PDF
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Freezing and storage of fish, poultry and meat....
- Organiser : IIF-IIR
- Date : 1972
- Languages : English
- Formats : PDF
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