ShareQUALITY OF RAINBOW TROUT CHILLED-STORED AFTER POST-CATCH HOLDING.
Author(s) : DAWOOD A. A., ROY R. N., WILLIAMS C. S.
Type of article: Article
Summary
EFFECT OF POST-CATCH HOLDING OF FISH AT VARIOUS TEMPERATURES ON QUALITY AFTER STORAGE AT 273 K (0 DEG C) DURING VARIOUS TIMES. (Bibliogr. int. CDIUPA-CNRS, FR., 86-210-212187.
Details
- Original title: QUALITY OF RAINBOW TROUT CHILLED-STORED AFTER POST-CATCH HOLDING.
- Record ID : 1987-0586
- Languages: English
- Source: J. Sci. Food Agric. - vol. 37 - n. 4
- Publication date: 1986
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Indexing
- Themes: Fish and fish product
- Keywords: Trout; Chilling; Quality; Fish
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