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QUALITY 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

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