ShareKinetic study of quality losses in frozen scallop meats.
Author(s) : CHUNG S. L., MERRITT J. H.
Type of article: Article
Summary
Study of the rate of change of texture, cooking losses and free fatty acid content of scallops stored at -5, -8, -12, -18 or -30 deg C. These chemical and physical changes follow first order kinetics, and the energy conversion is calculated for each change.
Details
- Original title: Kinetic study of quality losses in frozen scallop meats.
- Record ID : 1992-2876
- Languages: English
- Source: J. Food Process Eng. - vol. 14 - n. 3
- Publication date: 1991
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