ShareSummary
A study of the influence of manufacturing conditions and storage temperature on the microbiologic quality of fish fillets. The results indicate that storage for a maximum of 10 days at 4 deg C is suitable for ensuring the quality of the smoked trout fillets.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1994-3024
- Languages: German
- Source: Arch. Lebensmittelhyg. - vol. 44 - n. 4
- Publication date: 1993
Links
See the source
Indexing
-
Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Trout; Microbiological quality; Fish; Fillet; Cold storage; Smoking
-
STABILITY OF WHOLE, FILLETED, AND MINCED TROUT ...
- Author(s) : BORDERIAS A. J., MORAL A., TEJADA M.
- Date : 1982
- Languages : English
- Source: J. Food Biochem. - vol. 6 - n. 3
View record
-
COLOUR STABILITY OF RAINBOW TROUT FILLETS DURIN...
- Author(s) : NO H. K., STOREBAKKEN T.
- Date : 1991
- Languages : English
- Source: Ital. J. Food Sci. - vol. 56 - n. 4
View record
-
REFRIGERATED RAINBOW TROUT STORAGE STABILITY.
- Author(s) : PIZZOCARO F.
- Date : 1982
- Languages : Italian
- Source: Atti IVTPA - vol. 5
View record
-
Changes of some quality parameters in rainbow t...
- Author(s) : POLI B. M., GERI G., LUPI P., VOLPE G., DELL'AGNELLO M., BONELLI A.
- Date : 1996/03/20
- Languages : English
- Source: Refrigeration and Aquaculture.
- Formats : PDF
View record
-
CONSUMER ACCEPTABILITY AS THE BASIS FOR DETERMI...
- Author(s) : BAIRD P. D.
- Date : 1985
- Languages : English
- Source: Storage lives of chilled and frozen fish and fish products.
- Formats : PDF
View record