ShareDETERIORATION OF THE QUALITY OF FISH AND PRODUCTS MADE OF FROZEN FISH, IN TERMS OF STORAGE TEMPERATURE AND PACKAGING PROCESS.
[In Dutch. / En néerlandais.]
Author(s) : BRUNNER K. K.
Type of article: Article
Summary
CHANGES IN THE ORGANOLEPTIC PROPERTIES OF MACKEREL, HERRING, COD, SHRIMP AND MUSSEL STORED 6 TO 12 MONTHS AT 254 OR 248 K (-19 OR -25 DEG C). (Bibliogr. int. CDIUPA-CNRS, FR., 83-210-7613.
Details
- Original title: [In Dutch. / En néerlandais.]
- Record ID : 1984-1932
- Languages: Dutch
- Source: Voedingsm. Technol. - vol. 16 - n. 20
- Publication date: 1983
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Indexing
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THE LOSS OF QUALITY OF DEEP FROZEN FISH AND FIS...
- Date : 1983
- Languages : Dutch
- Source: Voedingsm. Technol. - vol. 16 - n. 20
View record
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THE LOSS OF QUALITY OF DEEP-FROZEN FISH AND FIS...
- Author(s) : BRUNNER K. K.
- Date : 1983/09
- Languages : Dutch
- Source: Koeltech. Klim. - vol. 76 - n. 9
View record
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ENERGY SAVING IN THE FROZEN FISH INDUSTRY.
- Author(s) : HOUWING H.
- Date : 1984
- Languages : English
- Source: In: Therm. Process. Qual. Foods, Elsevier - 726-728.
View record
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THE LOSS OF QUALITY OF DEEP FROZEN FISH AND FIS...
- Author(s) : BRUNNER K. K.
- Date : 1984/10
- Languages : Dutch
- Source: Koeltech. Klim. - vol. 77 - n. 10
View record
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CRYOSCOPIC TEMPERATURE AS AN INDEX OF THE QUALI...
- Author(s) : STODOLNIK L., PASIK L.
- Date : 1987/04
- Languages : Polish
- Source: Przemysl Spozywczy - vol. 41 - n. 4-5
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