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FREEZING OF MARINE PRODUCTS.

[In Japanese. / En japonais.]

Author(s) : SASAYAMA S.

Type of article: Article

Summary

THE PROCEDURE OF FREEZING TREATMENTS OF CRUSTACEANS (LOBSTER, PRAWN, SHRIMP AND CRAB), MOLLUSCS (CUTTLEFISH AND OCTOPUS) AND SHELLFISH (COMMON SCALLOP AND OYSTER) IS DESCRIBED. IN ADDITION, THE METHOD FOR PREVENTING THE SPONGINESS OF FROZEN CRAB MEAT AND BLUE MEAT OF CANNED CRAB ISMENTIONED.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1986-1526
  • Languages: Japanese
  • Source: Refrigeration - vol. 60 - n. 690
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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