ShareQUALITY AND STORAGE BEHAVIOUR OF SMOKED FISHERY PRODUCTS. CHANGES IN SENSORY QUALITY, IN TERMS OF STORAGE, OF HALIBUT, BUCKLING AND EEL.
[In German. / En allemand.]
Author(s) : KARNOP G.
Type of article: Article
Summary
SENSORY ANALYSIS OF SMOKED FISH (HALIBUT, HERRING, EEL) STORED AT 279, 285 AND 293 K (6, 12 AND 20 C) TILL THE ONSET OF ROTTING. HOT-SMOKED FISH SHOULD BE STORED AT 279 OR 280 K (6 OR 7 C). (Bull. bibliogr. CDIUPA, FR. , 14, N.4, APR. 1980, 24, 141656.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1981-0173
- Languages: German
- Source: Dtsch. Lebensm.-Rundsch. - vol. 76 - n. 3
- Publication date: 1980
Links
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