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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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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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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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
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STORAGE CHARACTERISTICS OF ICED WHOLE LOLIGO SQ...
- Author(s) : LICCIARDELLO J. J.
- Date : 1985
- Languages : English
- Source: Storage lives of chilled and frozen fish and fish products.
- Formats : PDF
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KAMABOKO FORMING ABILITY OF ICE STORED WHITE CR...
- Author(s) : NOZAKI Y.
- Date : 1984
- Languages : Japanese
- Source: Refrigeration - vol. 59 - n. 680
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