ShareSummary
MUSSELS WERE STORED THREE WEEKS AT 275 AND 288 K (2 AND 15 DEG C). ORGANOLEPTIC AND BACTERIOLOGICAL CHANGES WERE STUDIED. THE NUCLEOTIDE RATIO OF ADDUCENT MUSCLE WAS DETERMINED IN ORDER TO DEFINE A CHEMICAL QUALITY CRITERION. MUSSELS STORED ON ICE HAVE A STORAGE LIFE OF NINE DAYS. (Bull. bibliogr. CDIUPA, FR., 16, N.1, 1982/01, 37, 163700.
Details
- Original title: QUALITY CHANGES DURING STORAGE OF THE GREEN-LIPPED MUSSEL, PERNA CANALICULUS.
- Record ID : 1983-0621
- Languages: English
- Source: Food Technol. Aust. - vol. 33 - n. 10
- Publication date: 1981
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Indexing
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STUDIES ON THE ICE STORAGE CHARACTERISTICS OF B...
- Author(s) : BASU S., GUPTA S. S.
- Date : 1984
- Languages : English
- Source: Fish. Technol. - vol. 21 - n. 1
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FROZEN STORAGE PERFORMANCE OF COOKED CULTIVATED...
- Author(s) : ABLETT R. F., GOULD S. P., SHERWOOD D. A.
- Date : 1986
- Languages : English
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Quality changes in tropical periwinkle (Tympano...
- Author(s) : ARIAHU C. C., ADEBONA M. B., OGUNSUA A. O.
- Date : 1993
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 26 - n. 3
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ON THE ICE-STORAGE CHARACTERISTICS OF CATLA CAT...
- Author(s) : BANDYOPADHYAY J. K., CHATTOPADHYAY A. K., BHATTACHARYYA S. K.
- Date : 1986
- Languages : English
- Source: Fish. Technol. - vol. 23 - n. 2
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CHILLED [278 K (5 DEG C)] AND FROZEN [255 K (-1...
- Author(s) : MAXWELL-MILLER G.
- Date : 1982
- Languages : English
View record