ShareEffects of processing and ice storage on lipid classes and fatty acids of ray muscle (Raja clavata).
Author(s) : FERNANDEZ REIRIZ M., PASTORIZA L., SAMPEDRO G., HERRERA J. J. R.
Type of article: Article
Summary
Influence of chipping of fish flesh and storage during 7 days at 2 deg C.
Details
- Original title: Effects of processing and ice storage on lipid classes and fatty acids of ray muscle (Raja clavata).
- Record ID : 1995-2361
- Languages: English
- Source: J. agric. Food Chem. - vol. 51 - n. 1
- Publication date: 1994
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Ice; Mince; Lipid; Treatment; Ray; Fish; Cold storage
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Changes in lipids of whole and minced rayfish (...
- Author(s) : FERNANDEZ REIRIZ M. J., PASTORIZA L., SAMPEDRO G., HERRERA J. J.
- Date : 1995
- Languages : English
- Source: Z. Lebensm.-Unters. -Forsch. - vol. 200 - n. 6
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Lipid changes in muscle tissue of ray (Raja cla...
- Author(s) : FERNANDEZ REIRIZ M. J., PASTORIZA L., SAMPEDRO G.
- Date : 1992
- Languages : English
- Source: J. agric. Food Chem. - vol. 40 - n. 3
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Effects of mincing and frozen storage on functi...
- Author(s) : PASTORIZA L., SAMPEDRO G., HERRERA J. J.
- Date : 1994
- Languages : English
- Source: J. Sci. Food Agric. - vol. 66 - n. 1
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Effect of some additives on the shelf life of w...
- Author(s) : PASTORIZA L., FERNANDEZ REIRIZ M. J., SAMPEDRO G., HERRERA J. R., CABO M. L.
- Date : 1995/08/20
- Languages : English
- Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
- Formats : PDF
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Availability of ice and frozen stored dusky spi...
- Author(s) : KAWASHIMA A., HAMADA Y., OSAKO K., et al.
- Date : 2005
- Languages : Japanese
- Source: Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers - vol. 22 - n. 4
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