ShareEFFECT OF STORAGE METHODS ON KEEPING QUALITY OF MILKFISH (CHANOS CHANOS).
Author(s) : ANGGAWATI A. M.
Type of article: Article
Summary
ANALYSIS OF THE ORGANOLEPTIC PROPERTY CHANGES IN RAW OR COOKED FISH DURING 20 HOURS STORAGE AT AMBIENT TEMPERATUREOR 20 DAYS STORAGE IN ICE. THE DEVELOPMENT OF FISH MICROFLORA IS ALSO EXAMINED. (Bibliogr. int. CDIUPA-CNRS, FR., 88-210-239210.
Details
- Original title: EFFECT OF STORAGE METHODS ON KEEPING QUALITY OF MILKFISH (CHANOS CHANOS).
- Record ID : 1989-0618
- Languages: English
- Source: ASEAN Food J. - vol. 3 - n. 2
- Publication date: 1987
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Ice; Microbiology; Chilling; Organoleptic property; Fish
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- Author(s) : REED R. J., AMMERMAN G. R., CHEN T. C.
- Date : 1983
- Languages : English
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KEEPING QUALITY IN ICE OF TILAPIA FROM WARM AND...
- Author(s) : SUMNER J., OREJANA F., CORDIAL N.
- Date : 1986
- Languages : English
- Source: ASEAN Food J. - vol. 2 - n. 2
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Spoilage changes in the deep water fish, smooth...
- Author(s) : SCOTT D. N., FLETCHER G. C., CHARLES J. C., WONG R. J.
- Date : 1992/10
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 27 - n. 5
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STUDIES OF THE ICED STORAGE CHARACTERISTICS AND...
- Author(s) : POULTER N. H., NICOLAIDES L.
- Date : 1985
- Languages : English
- Source: J. Food Technol. - vol. 20 - n. 4
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KEEPING QUALITY IN ICE OF MULLETS FROM WARM AND...
- Author(s) : SUMNER J.
- Date : 1986
- Languages : English
- Source: ASEAN Food J. - vol. 2 - n. 1
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