ShareQuality and shelf life of farmed rainbow trout.
[In Spanish. / En espagnol.]
Type of article: Article
Summary
The oxidation process of trout during cold storage is studied. Storage in ice and in the frozen state are compared. Vacuum packaging is the most effective way to prevent oxidation of gutted trout.
Details
- Original title: [In Spanish. / En espagnol.]
- Record ID : 1992-2864
- Languages: Spanish
- Source: Alimentos - vol. 16 - n. 4
- Publication date: 1991
Links
See the source
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STORAGE OF PACKAGED RAINBOW TROUTS (SALMO GAIRD...
- Author(s) : PARTMANN W.
- Date : 1981/04
- Languages : German
- Source: Fleischwirtschaft - vol. 61 - n. 4
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INFLUENCE DE L'EVISCERATION SUR LA QUALITE DE L...
- Author(s) : VYNCKE W.
- Date : 1983
- Languages : French
- Source: Rev. Agric. - vol. 36 - n. 2
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EFFECTS OF VACUUM PACKAGING, GLAZING AND ERYTHO...
- Author(s) : SANTOS E. E. M., REGENSTEIN J. M.
- Date : 1990
- Languages : English
- Source: Ital. J. Food Sci. - vol. 55 - n. 1
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KEEPING QUALITY OF VACUUM-PACKAGED SMOKED SARDI...
- Author(s) : BELTRAN A., MORAL A.
- Date : 1990
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 23 - n. 3
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FROZEN RAINBOW TROUT STORAGE STABILITY.
- Author(s) : SENESI E.
- Date : 1983
- Languages : Italian
- Source: Industria italiana del Freddo - vol. 37 - n. 2
View record