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Low-temperature (-45 deg C) fish preservation.

Conservation du poisson à basse température (-45 deg C).

Author(s) : BLANCHARD M.

Type of article: Article

Summary

This paper describes raw fish protection against discoloration (sashimi) and preservation of the ability of the fish flesh to form a gel, used for making fish paste (kamaboko).

Details

  • Original title: Conservation du poisson à basse température (-45 deg C).
  • Record ID : 1995-1001
  • Languages: French
  • Source: Rev. gén. Froid - vol. 84 - n. 945
  • Publication date: 1994/07
  • Document available for consultation in the library of the IIR headquarters only.

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