ShareREFRIGERATION OF FISH AND SEAFOOD. LOCKING IN FRESHNESS THROUGH FREEZING.
Author(s) : PILEGGI J.
Type of article: Article
Summary
THE ARTICLE SURVEYS BRIEFLY METHODS OF PRESERVATION. MAJOR ADVANCES HAVE FOLLOWED FROM ICING THEN QUICK FREEZING. FROZEN FISH BLOCKS HAVE PROVIDED THE RAW MATERIAL FOR CONSUMER PRODUCTS. NOW MINCED FROZEN FISH IS THE RAW MATERIAL FOR MORE SOPHISTICATED PRODUCTS FOR RESTAURANTS AND INSTITUTIONS. C.R.F.
Details
- Original title: REFRIGERATION OF FISH AND SEAFOOD. LOCKING IN FRESHNESS THROUGH FREEZING.
- Record ID : 1983-1409
- Languages: English
- Source: Fish. Gaz. - vol. 99 - n. 2
- Publication date: 1982/02
- Document available for consultation in the library of the IIR headquarters only.
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- Date : 1981
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- Source: Advances in the refrigerated treatment of fish.
- Formats : PDF
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- Date : 1983
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