ShareQuality changes in frozen whole and gutted anchovies during storage at -18 deg C.
Author(s) : KARACAM H., BORAN M.
Type of article: Article
Summary
Fresh samples of whole and gutted anchovies were blast frozen at -35 deg C and stored at -18 deg C. The quality of the samples was examined as organoleptic, microbiological and chemical changes during the storage period. The final product was still edible after 180 days.
Details
- Original title: Quality changes in frozen whole and gutted anchovies during storage at -18 deg C.
- Record ID : 1998-1103
- Languages: English
- Source: Int. J. Food Sci. Technol. - vol. 31 - n. 6
- Publication date: 1996/12
- Document available for consultation in the library of the IIR headquarters only.
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