ShareMICROBIOLOGICAL STUDY OF COLD SMOKED FISH DURING STORAGE.
[In Russian. / En russe.]
Author(s) : MAKAROVA N. A., GONCAROV A. M., TATARENKO L. Ja.
Type of article: Article
Summary
COMPARATIVE STUDY OF FISH COLD SMOKED BY THE CONVENTIONAL PROCEDURE, USING SMOKE AND OF FISH COLD SMOKED WITH THE OCEAN SMOKING PROCEDURE WITHOUT SMOKE, DESIGNED IN SEBASTOPOL AND ACHIEVED IN A PLANT EQUIPPED WITH AN AUTOMATIC SPRAY SYSTEM FOR A SMOKING MIXTURE. A CHEMICAL AND MICROBIOLOGICAL ANALYSIS AND AN ORGANOLEPTIC EVALUATION OF THE FISH SMOKED WITH EITHER METHOD WERE MADE. AFTER 60 DAY STORAGE, NO CHARACTERISTIC DIFFERENCES WERE DETECTED AND THE ORGANOLEPTIC PROPERTIES OF THE FISH SMOKED WITH EITHER METHOD WERE SATISFACTORY. R.R.
Details
- Original title: [In Russian. / En russe.]
- Record ID : 1986-0270
- Languages: Russian
- Source: Rybn. Hoz. - n. 1
- Publication date: 1985
- Document available for consultation in the library of the IIR headquarters only.
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