ShareINFLUENCE OF TEMPERATURE AND THE TYPE OF PACKAGING ON HYDROLYSIS IN FROZEN STORED BALTIC HERRING.
[In Polish. / En polonais.]
Author(s) : STODOLNIK L., IWASZKIEWICZ S., GALVAN CHAPARRO D. E.
Type of article: Article
Summary
CHANGES DUE TO HYDROLYSIS IN PROCESSED HERRING STORED AT 263, 253 AND 243 K (-10, -20 AND -30 DEG C) ARE DESCRIBED. THE DIFFERENT TIMES WHEN HYDROLYSIS OCCURS IN PROCESSED AND UNPROCESSED HERRING OR HERRING STORED IN DIFFERENT PACKAGES ARE COMPARED.
Details
- Original title: [In Polish. / En polonais.]
- Record ID : 1988-1514
- Languages: Polish
- Source: Chlodnictwo - vol. 22 - n. 6
- Publication date: 1987
- Document available for consultation in the library of the IIR headquarters only.
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