Share

INFLUENCE OF DIFFERENT GLAZING TREATMENTS OF BALTIC HERRING ON ITS SUBLIMATION SPEED AND CHANGES IN MUSCLE TISSUE LIPIDS DURING FROZEN STORAGE.

[In Polish. / En polonais.]

Author(s) : STODOLNIK L., MATYJASZCZYK M.

Type of article: Article

Summary

POTATO ESSENCE OF 0.25, 0.50 AND 1.00% DENSITIES AND 0.02% CITRIC ACID, FOR GLAZING OF FROZEN BALTIC HERRING WAS TESTE THE QUANTITY OF GLAZE CREATION AS A FUNCTION OF THE DENSITY OF PARTICULAR CHEMICAL WAS DETERMINED. SPEED OF GLAZE SUBLIMATION, OXIDATION AND HYDROLYSIS OF FISH MUSCLE LIPIDS DURING FROZEN STORAGE AT 255 AND 245 K (-18 AND -28 DEG C), ARE PRESENTED.

Details

  • Original title: [In Polish. / En polonais.]
  • Record ID : 1991-1648
  • Languages: Polish
  • Source: Chlodnictwo - vol. 25 - n. 10
  • Publication date: 1990
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (3)
See the source

Indexing