ShareProcessing and frozen storage effects on the iron content of cod and mackerel.
Author(s) : GOMEZ BASAURI J. V., REGENSTEIN J. M.
Type of article: Article
Summary
The investigation deals with the iron content in different part of these fish, before, during and after filleting, freezing and storage. The parts affected are bones, fillets and the skin. Quantitive analysis methods are described.
Details
- Original title: Processing and frozen storage effects on the iron content of cod and mackerel.
- Record ID : 1993-3405
- Languages: English
- Source: Ital. J. Food Sci. - vol. 57 - n. 6
- Publication date: 1992/11
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Chemical analysis; Mackerel; Fish; Cod; Fillet; Iron; Freezing
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- Languages : German
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- Author(s) : GOMEZ BASAURI J. V., REGENSTEIN J. M.
- Date : 1992/11
- Languages : English
- Source: Ital. J. Food Sci. - vol. 57 - n. 6
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- Author(s) : BRUNNER K. K.
- Date : 1984/10
- Languages : Dutch
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- Author(s) : CORMIER A., LEGER L. W.
- Date : 1987
- Languages : English
- Source: Can. Inst. Food Sci. Technol. J. - vol. 20 - n. 4
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- Author(s) : CARDENAS BONILLA A., SVEINSDOTTIR K., MARTINSDOTTIR E.
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- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 18 - n. 4
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