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PHOSPHOLIPID COMPOSITION OF SALTED AND SMOKED ANCHOVY TYPE FISH DURING COLD STORAGE.

[In Russian. / En russe.]

Author(s) : ABBASOV G. S., ALIEV V. A.

Type of article: Article

Summary

TABLES ARE GIVEN, WHICH ARE COMMENTED UPON, FOR THE CHANGES IN THE PHOSPHOLIPID COMPOSITION OF SALTED ANCHOVY TYPE FISH STORED 150 DAYS AT A TEMPERATURE RANGING BETWEEN 269 AND 267 K (-4 AND -6 DEG C) AT VARIOUS STAGES OF STORAGE AND OF THE SAME FISH SMOKED, IN 250 AND 500 G PACKS, STORED 90 DAYS AT A TEMPERATURE RANGING BETWEEN 269 AND 267 K, ALSO AT VARIOUS STAGES OF STORAGE. THE ORGANOLEPTIC PROPERTIES OF THE PRODUCTS STORED IN SUCH WAYS ARE DISCUSSED. R.R.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1984-1525
  • Languages: Russian
  • Source: Rybn. Hoz. - n. 12
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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