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KRILL LIPIDS AFTER FROZEN STORAGE OF ABOUT ONE YEAR IN RELATION TO STORAGE TIME BEFORE FREEZING.

Author(s) : KOLAKOWSKA A.

Type of article: Article

Summary

THE KRILL SAMPLES ARE IMMEDIATELY FROZEN AFTER FISHING OR AFTER HAVING BEEN MAINTAINED AT 276 K (3 DEG C) FOR 12 TO 84 HOURS. THE VARIATIONS IN THEIR LIPID AND CAROTENOID CONTENTS AND IN THEIR LIPOLYTIC ACTIVITY ARE THEN STUDIED DURING 11 MONTHS STORAGE AT 246 K (-27 DEG C). THE FREEZING OF KRILL IMMEDIATELY AFTER CATCHING, IS THE MOST EFFICIENT PROCESS. (Bibliogr. int. CDIUPA-CNRS, FR., 89-210-248301.

Details

  • Original title: KRILL LIPIDS AFTER FROZEN STORAGE OF ABOUT ONE YEAR IN RELATION TO STORAGE TIME BEFORE FREEZING.
  • Record ID : 1989-2343
  • Languages: English
  • Source: Nahrung - vol. 33 - n. 3
  • Publication date: 1989

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