ShareSensory, colour and psychrotrophic bacterial analyses of squids (Loligo plei) during storage in ice.
Author(s) : LAPA-GUIMARAES J., APARECIDA AZEVEDO da SILVA M., DE FELÍCIO P. E., et al.
Type of article: Article
Details
- Original title: Sensory, colour and psychrotrophic bacterial analyses of squids (Loligo plei) during storage in ice.
- Record ID : 2003-2905
- Languages: English
- Source: Lebensm.-Wiss. Technol. - vol. 35 - n. 1
- Publication date: 2002
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Effect of proteolytic squid protein hydrolysate...
- Author(s) : HOSSAIN M. A., KHAN M. A. A., OSAKO K., et al.
- Date : 2003
- Languages : English
- Source: Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers - vol. 20 - n. 3
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EFFECT OF ASCORBIC ACID DIP TREATMENT ON FROZEN...
- Author(s) : SELVARAJ P., INDRA-JASMINE G., JEYACHANDRAN P.
- Date : 1991
- Languages : English
- Source: Fish. Technol. - vol. 28 - n. 2
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Quality of commercially frozen cephalopod produ...
- Author(s) : LAKSHMANAN P. T., VARMA P. R. G., IYER T. S. G.
- Date : 1993
- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 4 - n. 3
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EFFECT OF TREATMENT ON THE TEXTURE OF COOKED SQ...
- Author(s) : KOLODZIEJSKA I., SZYSZKO H., SIKORSKI Z.
- Date : 1988/02
- Languages : Polish
- Source: Przemysl Spozywczy - vol. 42 - n. 2
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EFFECTS OF STORAGE TEMPERATURE ON THE QUALITY O...
- Author(s) : KOZIMA T. T., OHTAKA T.
- Date : 1986
- Languages : Japanese
- Source: Trans. JAR - vol. 3 - n. 3
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