ShareEFFECT OF TREATMENT ON THE TEXTURE OF COOKED SQUID MEAT.
[In Polish. / En polonais.]
Author(s) : KOLODZIEJSKA I., SZYSZKO H., SIKORSKI Z.
Type of article: Article
Summary
EFFECT OF RAW MATERIAL PACKAGING, COOKING AND REFREEZING ON SQUID TEXTURE. RESULTS CHARACTERIZING TOUGHNESS, JUICINESS AND THE ASPECT OF SQUID TEXTURE.
Details
- Original title: [In Polish. / En polonais.]
- Record ID : 1989-0633
- Languages: Polish
- Source: Przemysl Spozywczy - vol. 42 - n. 2
- Publication date: 1988/02
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
-
EFFECTS OF STORAGE TEMPERATURE ON THE QUALITY O...
- Author(s) : KOZIMA T. T., OHTAKA T.
- Date : 1986
- Languages : Japanese
- Source: Trans. JAR - vol. 3 - n. 3
View record
-
Thawing, refreezing and frozen storage effects ...
- Author(s) : HURLING R., MCARTHUR H.
- Date : 1996/11
- Languages : English
- Source: Ital. J. Food Sci. - vol. 61 - n. 6
View record
-
Quality of commercially frozen cephalopod produ...
- Author(s) : LAKSHMANAN P. T., VARMA P. R. G., IYER T. S. G.
- Date : 1993
- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 4 - n. 3
View record
-
EFFECT OF ASCORBIC ACID DIP TREATMENT ON FROZEN...
- Author(s) : SELVARAJ P., INDRA-JASMINE G., JEYACHANDRAN P.
- Date : 1991
- Languages : English
- Source: Fish. Technol. - vol. 28 - n. 2
View record
-
Sensory, colour and psychrotrophic bacterial an...
- Author(s) : LAPA-GUIMARAES J., APARECIDA AZEVEDO da SILVA M., DE FELĂCIO P. E., et al.
- Date : 2002
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 35 - n. 1
View record