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SENSORIAL AND CHEMICAL EVALUATION OF SARDINES (SARDINA PILCHARDUS, WALB) STORED IN ICE OR IN A COLD ROOM.

[In Spanish. / En espagnol.]

Author(s) : RODRIGUEZ C. J.

Type of article: Article

Summary

DETERMINATION OF TVB, TMA, VRS, TBA INDEXES AND PH. THE SENSORIAL-ANALYSIS PARAMETERS ARE COLOUR, FLAVOUR, TEXTURE AND ODOUR. DETERMINATION OF STORAGE INDICATORS FOR F AND VRS ARE VALUABLE FRESHNESS INDEXES.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1991-2183
  • Languages: Spanish
  • Source: Acta Alimentaria - vol. 28 - n. 219
  • Publication date: 1991

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