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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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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KAMABOKO FORMING ABILITY OF ICE STORED WHITE CR...
- Author(s) : NOZAKI Y.
- Date : 1984
- Languages : Japanese
- Source: Refrigeration - vol. 59 - n. 680
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THE LOSS OF QUALITY OF DEEP-FROZEN FISH AND FIS...
- Author(s) : BRUNNER K. K.
- Date : 1983/09
- Languages : Dutch
- Source: Koeltech. Klim. - vol. 76 - n. 9
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INOSINE MONOPHOSPHATE (IMP) DEGRADATION IN REFR...
- Author(s) : DONDERO M. L., CLAVERIA M. V., FAUNDEZ N.
- Date : 1982
- Languages : Spanish
- Source: Rev. Agroquim. Tecnol. Aliment. - vol. 22 - n. 2
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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
View record