ShareFreezing of crustaceans and molluscs.
Author(s) : LONDAHL G.
Type of article: Article
Summary
An insight into the cellular events during freezing helps to explain differences in the quality of final products (flavour and texture).
Details
- Original title: Freezing of crustaceans and molluscs.
- Record ID : 1992-2877
- Languages: English
- Source: Infofish int. - n. 3
- Publication date: 1991
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
-
SHELF LIFE OF CHILLED ORANGE ROUGHY. RESEARCH S...
- Author(s) : FLETCHER G. C., SCOTT D. N., SEELYE R. J.
- Date : 1985
- Languages : English
- Source: Storage lives of chilled and frozen fish and fish products.
- Formats : PDF
View record
-
APPROACHES TO THE DEFINITION AND MEASUREMENT OF...
- Author(s) : HOWGATE P.
- Date : 1985
- Languages : English
- Source: Storage lives of chilled and frozen fish and fish products.
- Formats : PDF
View record
-
SHELF LIFE OF FROZEN SQUID (ILLEX PATAGONICUS).
- Author(s) : BYKOWSKI P. J., ZALEWSKI J., GORA A.
- Date : 1990/09/18
- Languages : English
- Source: Chilling and Freezing of New Fish Products.
- Formats : PDF
View record
-
Quality of frozen cooked snow crab (Chionoecete...
- Author(s) : BOTTA J. R., KEATS S. L., SQUIRES B. E.
- Date : 1993
- Languages : English
- Source: Food Res. int. - vol. 26 - n. 5
View record
-
Preservation and shelf-life extension of shrimp...
- Author(s) : BÜYÜKCAN M., BOZOGLU F., ALPAS H.
- Date : 2009
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 44
View record