ShareINFLUENCE OF THE FREEZING-THAWING PROCESS ON THE QUALITY OF SARDINES AND HORSE MACKEREL DURING COLD STORAGE.
[In Japanese. / En japonais.]
Author(s) : KOIZUMI C.
Type of article: Article
Summary
ANALYSIS OF THE CHANGES IN COMPOSITION AND OXIDATIVE RANCIDITY OF FISH FLESH DURING FREEZING AT 253 K (-20 DEG C), COLD STORAGE AT 278 K (5 DEG C) AND THAWING. THE FRESHNESS OF HORSE MACKEREL DETERIORATES FOLLOWING THE FREEZING-THAWING PROCESS. (Bibliogr. int. CDIUPA-CNRS, FR., 89-210-246224.
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 1990-0201
- Languages: Japanese
- Source: Nippon Suisan Gakkaishi - vol. 54 - n. 12
- Publication date: 1988
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INFLUENCE OF THE FREEZING-THAWING PROCESS ON TH...
- Author(s) : CHANG C. M.
- Date : 1989
- Languages : Japanese
- Source: Nippon Suisan Gakkaishi - vol. 55 - n. 12
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FROZEN STORAGE OF RECOVERED FLESH FROM HORSE MA...
- Author(s) : SMITH J. G. M., HOWGATE P., WHITTLE K. J.
- Date : 1981
- Languages : English
- Source: Advances in the refrigerated treatment of fish.
- Formats : PDF
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EFFECT OF STORAGE TEMPERATURE ON QUALITY OF FRO...
- Author(s) : KOZIMA T. T., OHTAKA T.
- Date : 1984
- Languages : Japanese
- Source: Trans. JAR - vol. 1 - n. 1
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EFFECTS OF STORAGE TEMPERATURES ON THE QUALITY ...
- Author(s) : KOZIMA T. T., OHTAKA T.
- Date : 1985
- Languages : Japanese
- Source: Trans. JAR - vol. 2 - n. 1
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LOW TEMPERATURE STORAGE OF RED MEAT FISH. III. ...
- Author(s) : TANAKA T., INABA M.
- Date : 1984
- Languages : Japanese
- Source: Trans. JAR - vol. 1 - n. 2
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