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
Links
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Indexing
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INFLUENCE OF PROCESSING VARIABLES ON SQUID QUAL...
- Author(s) : STANLEY D. W., HULTIN H. O.
- Date : 1981
- Languages : English
- Source: Advances in the refrigerated treatment of fish.
- Formats : PDF
View record
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STORAGE BEHAVIOUR OF MARMORNOTOTHENIA (NOTOTHEN...
- Author(s) : WAGNER H.
- Date : 1980
- Languages : German
- Source: Lebensmittelindustrie - vol. 27 - n. 10
View record
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QUALITY ENHANCEMENT OF CANADIAN ATLANTIC SQUID ...
- Author(s) : KE P. J., SMITH-LALL B., POND G. R.
- Date : 1981
- Languages : English
- Source: Advances in the refrigerated treatment of fish.
- Formats : PDF
View record
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FROZEN STORAGE BEHAVIOUR OF SQUID (LOLIGO VULGA...
- Author(s) : MORAL A., TEJADA M., BORDERIAS A. J.
- Date : 1981
- Languages : English
- Source: Advances in the refrigerated treatment of fish.
- Formats : PDF
View record
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EFFECTS OF RAW MATERIAL QUALITY ON THE SHELF LI...
- Author(s) : JOSEPH J., PERIGREEN P. A., NAIR M. R.
- Date : 1985
- Languages : English
- Source: Storage lives of chilled and frozen fish and fish products.
- Formats : PDF
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