ShareICING (GLAZING) OF FROZEN FISH PRODUCTS.
[In Italian. / En italien.]
Author(s) : SAVI P.
Type of article: Article
Summary
THE AOAC METHOD N 18001 FOR DETERMINING THE NET CONTENTS OF GLAZED FROZEN SEAFOOD, WHICH WAS ADOPTED BY THE ITALIAN MINISTRY OF HEALTH AS OFFICIAL FOR THE NATIONAL HEALTH SERVIC LABORATORIES, IS REPORTED ON. THE PROPOSED CHANGES OF THE METHOD BY CODEX ALIMENTARIUS FAO/WHO, AS WELL AS THE CEE REGULATIONS CONCERNING LABELLING OF GLAZED SEAFOODS ARE REPORTED ON, TOO. A.P.
Details
- Original title: [In Italian. / En italien.]
- Record ID : 1991-0710
- Languages: Italian
- Source: Pesce - vol. 7 - n. 2
- Publication date: 1990/04
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Icing; Frozen food; Fish
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