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IMPROVEMENT OF MINCED FISH PRODUCT QUALITY DURING COLD STORAGE.
Author(s) : MASLOVA G. V., NOVIKOVA M. I.
Summary
RESEARCH WAS CARRIED OUT ON THE USE OF FISH MINCE AND OF VARIOUS TASTE-STABILIZING ADDITIVES, WITH A VIEW TO PRODUCING FOOD PRODUCTS WITH THEPLANNED HIGH-QUALITY PROPERTIES AND THE NUTRITIONAL AND BIOLOGICAL VALUES REQUIRED.
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Pages: 1990-3
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Details
- Original title: IMPROVEMENT OF MINCED FISH PRODUCT QUALITY DURING COLD STORAGE.
- Record ID : 1992-1231
- Languages: English
- Source: Chilling and Freezing of New Fish Products.
- Publication date: 1990/09/18
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Enhancement; Mince; Organoleptic property; Fish; Additive
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IMPROVING THE KEEPING QUALITY OF FROZEN POLLOCK...
- Author(s) : DASSOW J.
- Date : 1982
- Languages : English
- Source: Mar. Fish. Rev. - vol. 44 - n. 2
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Effect of spices to improve the stability of fr...
- Author(s) : JOSEPH J., GEORGE C., PERIGREEN P. A.
- Date : 1992
- Languages : English
- Source: Fish. Technol. - vol. 29 - n. 1
View record
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EFFECTS OF DIFFERENT TYPES OF CARRAGEENANS AND ...
- Author(s) : DA PONTE D. J. B.
- Date : 1985
- Languages : English
- Source: J. Food Technol. - vol. 20 - n. 5
View record
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IMPROVEMENT OF MINCED FISH PRODUCTS: QUALITY IN...
- Author(s) : MASLOVA G. V., NOVIKOVA M. I.
- Date : 1987/08/24
- Languages : English
- Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
- Formats : PDF
View record
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STABILITY OF FROZEN TROUT. 1. TREATED AND UNTRE...
- Author(s) : MORAL A., TEJADA M., BORDERIAS A. J.
- Date : 1986
- Languages : English
- Source: J. Food Biochem. - vol. 10 - n. 1
View record