SharePROCESSING OF OYSTER MEAT FOR FREEZING.
Author(s) : CHELLAPPAN N. J.
Type of article: Article
Summary
DETERMINATION OF THE OPTIMAL CONDITIONS FOR OYSTER PURIFICATION AND COOKING, BEFORE FREEZING AT 233 K (-40 DEG C). EFFECT ON COMPOSITION AND ON CONTENT OF TRACE ELEMENTS. (Bibliogr. int. CDIUPA, FR., 91-275022.
Details
- Original title: PROCESSING OF OYSTER MEAT FOR FREEZING.
- Record ID : 1992-1758
- Languages: English
- Source: Fish. Technol. - vol. 28 - n. 2
- Publication date: 1991
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Fish and fish product
- Keywords: Chemical composition; Treatment; Oyster; Shellfish; Freezing
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Cold storage and mild heat treatment as process...
- Author(s) : COOK D. W., RUPLE A. D.
- Date : 1992/12
- Languages : English
- Source: Journal of Food Protection - vol. 55 - n. 12
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THE ACCUMULATION OF AMP AND IMP IN THE ADDUCTOR...
- Author(s) : SAKAGUCHI M., YAMASHITA K., MURATA M.
- Date : 1990/09/18
- Languages : English
- Source: Chilling and Freezing of New Fish Products.
- Formats : PDF
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HANDLING AND PROCESSING OYSTERS.
- Author(s) : STROUD G. D.
- Date : 1981
- Languages : English
- Source: Torry Advis. Note - n. 84
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Browning of scaled oysters, stored at freezing ...
- Author(s) : NAKAMURA T., MAEDA H., HIGUCHI M., HAMA Y.
- Date : 1992
- Languages : Japanese
- Source: Nippon Suisan Gakkaishi - vol. 58 - n. 5
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Effect of chill and freezing temperatures on su...
- Author(s) : MUNTADA GARRIGA J. M., RODRIGUEZ JEREZ J. J., LOPEZ SABATER E. I., MORA VENTURA M. T.
- Date : 1995
- Languages : English
- Source: Lett. appl. Microbiol. - vol. 20 - n. 4
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