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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Vacuum packaging, ascorbic acid and frozen stor...
- 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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INVESTIGATIONS INTO FROZEN ALASKA POLLOCK (THER...
- Author(s) : KARL H., MANTHEY M., SCHREIBER W.
- Date : 1983/05
- Languages : German
- Source: Fleischwirtschaft - vol. 63 - n. 5
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OPTIMIZED PROCEDURES OF BIOCHEMICAL ANALYSIS FO...
- Author(s) : SALFI V.
- Date : 1986
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 25 - n. 9
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Amino acid decarboxylase activity and other che...
- Author(s) : HERNÁNDEZ-HERRERO M., DUFLOS G., MALLE P., et al.
- Date : 2002/07
- Languages : English
- Source: Journal of Food Protection - vol. 65 - n. 7
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Comparison of chemical measurements to differen...
- Author(s) : ERICKSON M. C., THED S. T.
- Date : 1994/10
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 29 - n. 5
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