ShareON-BOARD HANDLING OF GEMFISH. IMPORTANCE OF CHILLING AND GUTTING. SENSORY PROFILES.
Author(s) : THROWER S. J.
Type of article: Article
Summary
AN EXPERIMENT DESIGNED TO IDENTIFY QUALITY LOSS DUE TO DELAYS IN CHILLING AND GUTTING IS DESCRIBED IN DETAIL. PROMPT CHILLING IS ESSENTIAL FOR MAINTAINING QUALITY. IF CHILLING IS DELAYED GUTTING BEFORE FREEZING IS ESSENTIAL. C.R.F.
Details
- Original title: ON-BOARD HANDLING OF GEMFISH. IMPORTANCE OF CHILLING AND GUTTING. SENSORY PROFILES.
- Record ID : 1984-0639
- Languages: English
- Source: Aust. Fish. - vol. 41 - n. 11
- Publication date: 1982/11
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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EFFECT OF POTASSIUM SORBATE ON SPOILAGE OF BLUE...
- Author(s) : STATHAM J. A., BREMNER H. A.
- Date : 1983/12
- Languages : English
- Source: Journal of Food Protection - vol. 46 - n. 12
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CHEMICAL AND SENSORY ASSESSMENT OF NON-SPAWNING...
- Author(s) : BOTTA J. R.
- Date : 1983
- Languages : English
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SHELF LIFE OF THAWED COD FILLETS KEPT IN ICE.
- Author(s) : VYNCKE W.
- Date : 1983
- Languages : English
- Source: Z. Lebensm.-Unters. -Forsch. - vol. 177 - n. 1
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CHEMICAL AND SENSORY ASSESSMENT OF ROUNDNOSE GR...
- Author(s) : BOTTA J. R.
- Date : 1982
- Languages : English
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QUALITY CHANGES IN MINCED FISH DURING COLD AND ...
- Author(s) : LAJOLINNA P., LAINE J., LINKO P.
- Date : 1984
- Languages : English
- Source: In: Therm. Process. Qual. Foods, Elsevier - 761-764; 6 fig.; 13 ref.
View record