ShareQuality of commercially frozen cephalopod products from India.
Author(s) : LAKSHMANAN P. T., VARMA P. R. G., IYER T. S. G.
Type of article: Article
Summary
Sensory, chemical, biochemical and bacteriological characteristics of whole or processed squid and cuttlefish were assessed. Correlation between organoleptic properties and chemical and bacteriological parameters.
Details
- Original title: Quality of commercially frozen cephalopod products from India.
- Record ID : 1994-3035
- Languages: English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 4 - n. 3
- Publication date: 1993
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Indexing
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EFFECT OF ASCORBIC ACID DIP TREATMENT ON FROZEN...
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- Date : 1991
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- Source: Fish. Technol. - vol. 28 - n. 2
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- Author(s) : KOZIMA T. T., OHTAKA T.
- Date : 1986
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- Source: Trans. JAR - vol. 3 - n. 3
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- Source: Int. J. Food Sci. Technol. - vol. 39 - n. 4
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