ShareEFFECT OF FREEZING PROCESSES AND COLD STORAGE ON THE QUALITY OF SARDINES (CLUPEA PILCHARDUS W.).
[In Italian. / En italien.]
Author(s) : BALDRATI G.
Type of article: Article
Summary
APPRECIATION OF THE EFFECT OF QUICK AND SLOW FREEZING AND STORAGE AT 253 K (-20 DEG C) ON THE QUALITY OF SARDINES WITH VARIOUS FAT CONTENTS, CAUGHT AT TWO DIFFERENT TIMES OF THE YEAR. THE EFFECTS OF VACUUM-PACKING IN PLASTIC BAGS, OF COATING AND OF THE COMPOSITION OF RAW MATERIAL WERE STUDIED. (Bull. anal. CIE, FR., 37, N.5, 1983/05, 83-185-3.
Details
- Original title: [In Italian. / En italien.]
- Record ID : 1983-2233
- Languages: Italian
- Source: Ind. Conserve - vol. 57 - n. 4
- Publication date: 1982/10
Links
See the source
Indexing
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Themes:
Food engineering;
Packaging;
Fish and fish product - Keywords: Lipid; Vacuum; Quick freezing; Sardine; Process; Fish; Packaging; Freezing
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