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.
Links
See other articles in this issue (2)
See the source
Indexing
- Themes: Fish and fish product
- Keywords: Chemical composition; Treatment; Oyster; Shellfish; Freezing
-
CHANGES IN THE CHEMICAL COMPOSITION OF AQUACULT...
- Author(s) : VAHRUSEVA M. N., KERZNEVSKAJA M. M., SVATKO S. V.
- Date : 1987
- Languages : Russian
- Source: Rybn. Hoz. - n. 1
View record
-
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
View record
-
VARIATIONS IN THE QUALITY OF FROZEN KRILL DURIN...
- Author(s) : MROCKOV K. A., SEPELEVA G. S.
- Date : 1986
- Languages : Russian
- Source: Rybn. Hoz. - n. 4
View record
-
USING FROZEN MINCED FISH.
- Author(s) : REGENSTEIN J. M., REGENSTEIN C. E.
- Date : 1990
- Languages : English
- Source: In: Eng. Seafood Incl. Surimi, Noyes Data Corp. - 1990; 53-71; 11 ref.
View record
-
Extractive components of the adductor muscle of...
- Author(s) : WONGSO S., YAMANAKA H.
- Date : 1998/09
- Languages : English
- Source: Ital. J. Food Sci. - vol. 63 - n. 5
View record