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DIFFERENTIATION OF FRESH FROM THAWED FROZEN FISH.

[In Italian. / En italien.]

Type of article: Article

Summary

THE REQUIREMENT OF AN OFFICIAL PROCEDURE FOR DIFFERENTIATING FRESH FROM THAWED FROZEN FISH IS SHOWN AND IT IS HOPED THAT SELIGMANN-RUTTENBERG METHOD COULD BE DEVELOPED. THE TEMPERATURES TO BE PROVIDED FOR THE FREEZING OF FISH ON BOARD ARE GIVEN. TEMPERATURES OF 269, 265 K (-4, -8 DEG C) NOT ACCEPTABLE TECHNOLOGICALLY AND HYGIENICALLY ARE USED AT PRESENT. A. M.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1982-0884
  • Languages: Italian
  • Publication date: 1981
  • Source: Source: Ind. aliment.
    vol. 20; n. 395; 395.
  • Document available for consultation in the library of the IIR headquarters only.

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