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CRYOSCOPIC TEMPERATURE AS AN INDEX OF THE QUALITATIVE CHANGES IN FISH STORED IN ICE OR FROZEN.

[In Polish. / En polonais.]

Author(s) : STODOLNIK L., PASIK L.

Type of article: Article

Summary

EFFECTS OF THE FRESHNESS OF BALTIC COD AND HERRING STORED IN ICE AND THE FREEZING-THAWING PROCESS ON THE CRYOSCOPIC TEMPERATURE OF MUSCLE TISSUE. THE MEASUREMENT OF CRYOSCOPIC TEMPERATURES MAY BE USEFUL FOR THE DETERMINATION OF THE QUALITY AND TECHNOLOGICAL PROPERTIES OF COD AND HERRING COOLED IN ICE AND FROZEN STORED.

Details

  • Original title: [In Polish. / En polonais.]
  • Record ID : 1988-0671
  • Languages: Polish
  • Source: Przemysl Spozywczy - vol. 41 - n. 4-5
  • Publication date: 1987/04
  • Document available for consultation in the library of the IIR headquarters only.

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