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
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- Date : 1986
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- Author(s) : ANGEL S.
- Date : 1986
- Languages : English
- Source: Journal of Food Protection - vol. 49 - n. 2
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