ShareHIGH TEMPERATURE PROCESSING OF FISH SAUSAGE. 3. STUDIES ON SOME OF THE STORAGE CHARACTERISTICS.
Author(s) : CROSS VICTOR RAJ M., CHANDRASEKHAR T. C.
Type of article: Article
Summary
DETERMINATION, DURING 13 DAYS STORAGE AT 275, 283 OR 301 K (2, 10 OR 28 DEG C), OF THE COMPOSITION, MICROFLORA AND TEXTURE CHANGES IN FISH SAUSAGES PREVIOUSLY STERILIZED AT 388.6 K (115.6 DEG C) FOR 20 MIN. INTERPRETATION OF RESULTS. (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-226588.
Details
- Original title: HIGH TEMPERATURE PROCESSING OF FISH SAUSAGE. 3. STUDIES ON SOME OF THE STORAGE CHARACTERISTICS.
- Record ID : 1988-0670
- Languages: English
- Source: Fish. Technol. - vol. 24 - n. 1
- Publication date: 1987
Links
See other articles in this issue (2)
See the source
Indexing
- Themes: Fish and fish product
- Keywords: Sterilization; Mince; Microbiology; Texture; Chilling; Fish
-
TEXTURAL PARAMETERS IN COMPRESSION TESTING OF A...
- Author(s) : KNUDSEN L. B., BORRESEN T., NIELSEN J.
- Date : 1987
- Languages : English
- Source: J. Texture Stud. - vol. 18 - n. 3
View record
-
A SIMPLE METHOD FOR EVALUATING TEXTURAL CHANGES...
- Author(s) : KNORR D., REGENSTEIN J. M.
- Date : 1983
- Languages : English
View record
-
MICROORGANISMS ISOLATED FOR SURIMI PROCESSING O...
- Author(s) : HIME LBLOOM B. H., BROWN E. K., LEE J. S.
- Date : 1991
- Languages : English
- Source: Ital. J. Food Sci. - vol. 56 - n. 2
View record
-
Bacterial profile of fresh and spoiled fish min...
- Author(s) : JAWAHAR ABRAHAM T., SUGUMAR G., SUKUMAR D., JEYACHANDRAN P.
- Date : 1992
- Languages : English
- Source: Fish. Technol. - vol. 29 - n. 1
View record
-
FUNCTIONAL AND MORPHOLOGICAL CHANGES IN PROCESS...
- Author(s) : GRONINGER H., HAWKES J. W., BABBITT J. K.
- Date : 1983
- Languages : English
View record