ShareEFFECT OF FROZEN STORAGE ON THE TEXTURE OF SQUID (LOLIGO SP) MANTLE.
Author(s) : NITISEWOJO P.
Type of article: Article
Summary
COMPARISON OF THE COOKING YIELD AND THE ELECTROPHORETIC PROFILE OF SQUID MEAT PROTEINS MAINTAINED 0 TO 30 DAYS AT 253 K (-20 DEG C). (Bibliogr. int. CDIUPA-CNRS, FR., 88-210-239212.
Details
- Original title: EFFECT OF FROZEN STORAGE ON THE TEXTURE OF SQUID (LOLIGO SP) MANTLE.
- Record ID : 1989-0632
- Languages: English
- Source: ASEAN Food J. - vol. 3 - n. 2
- Publication date: 1987
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Squid (seafood); Protein; Mollusc; Cooking; Freezing
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REPEATED FREEZING OF FROZEN BOILED SQUID AND PI...
- Author(s) : REHINA N. I.
- Date : 1985
- Languages : Russian
- Source: Rybn. Hoz. - n. 6
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EFFECT OF TREATMENT ON THE TEXTURE OF COOKED SQ...
- Author(s) : KOLODZIEJSKA I., SZYSZKO H., SIKORSKI Z.
- Date : 1988/02
- Languages : Polish
- Source: Przemysl Spozywczy - vol. 42 - n. 2
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FROZEN SQUID: HANDLING AND PROCESSING TECHNIQUES.
- Author(s) : KREUZER R.
- Date : 1989/03
- Languages : English
- Source: Infofish int. - n. 2
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Dimethylamine and formaldehyde in cooked squid ...
- Author(s) : KOLODZIEJSKA I., NIECIKOWSKA C., SIKORSKI Z. E.
- Date : 1994
- Languages : English
- Source: J. agric. Food Chem. - vol. 50 - n. 3
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EFFECTS OF RAW MATERIAL QUALITY ON THE SHELF LI...
- Author(s) : JOSEPH J., PERIGREEN P. A., NAIR M. R.
- Date : 1985
- Languages : English
- Source: Storage lives of chilled and frozen fish and fish products.
- Formats : PDF
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