Share

Guide to EU-set chilling temperatures.

Guide des températures de refrigération définies par la Communauté Européenne.

Type of article: Article

Summary

So that fish can be classified as E, A, B or C (unfit for consumption), it must have the characteristics explained in the article that allow it to be monitored. The article presents the characteristics just as an indication; not all have to be present at the same time in each fish. Gill odours are an important criteria of choice.

Details

  • Original title: Guide des températures de refrigération définies par la Communauté Européenne.
  • Record ID : 1997-2263
  • Languages: French
  • Source: Pesce - n. 4
  • Publication date: 1996/08
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (1)
See the source

Indexing