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FROZEN STORAGE OF FISH AND FISH PRODUCTS IN JAPAN AND NOVEL DEHYDRO-FREEZING OF FISH.

Author(s) : KOZIMA T. T.

Summary

THE AUTHOR INTRODUCES FISHERY IN JAPAN, THE PRODUCTION OF FROZEN FISH, IMPORTS OF FROZEN FISH AND THE RECOMMENDED STORAGE TIMES FOR FROZEN FISH AND FISHERY PRODUCTS. A NEW DEHYDROFREEZING PROCEDURE FOR FISH IS BRIEFLY DESCRIBED, REMOVING A SMALL PERCENTAGE OF WATER FROM THE PRODUCT PRIOR TO FREEZING.

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Pages: 1985-4

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Details

  • Original title: FROZEN STORAGE OF FISH AND FISH PRODUCTS IN JAPAN AND NOVEL DEHYDRO-FREEZING OF FISH.
  • Record ID : 1987-0813
  • Languages: English
  • Subject: Figures, economy
  • Source: Storage lives of chilled and frozen fish and fish products.
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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