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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

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