ShareDensity of fresh and frozen seafood.
Author(s) : SHAFIUR-RAHMAN M., DRISCOLL R. H.
Type of article: Article
Summary
The calculation of the apparent density is permitted by the development of mathematical models. Application to the apparent density measurement of fish, molluscs and crustacea stored at 20 or -30 deg C. Effect of temperature lowering (-1.5 to -40 deg C) on the apparent density of squid flesh.
Details
- Original title: Density of fresh and frozen seafood.
- Record ID : 1995-2369
- Languages: English
- Source: J. Food Process Eng. - vol. 17 - n. 2
- Publication date: 1994
Links
See the source
Indexing
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Themes:
Food engineering;
Fish and fish product - Keywords: Calculation; Density; Simulation; Seafood; Fish; Mollusc; Crustacea; Freezing
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