ShareSHELF-LIFE EXTENSION OF FRESH FISH. A REVIEW. 2. PRESERVATION OF FISH.
Author(s) : PEDROSA MENABRITO A., REGENSTEIN J. M.
Type of article: Article
Summary
THE DIFFERENT TECHNIQUES OF FISH PRESERVATION, CHILLING IN ICE, STORAGE UNDER A MODIFIED ATMOSPHERE, USE OF PRESERVING AGENTS (POTASSIUM SORBATE, POLYPHOSPHATES, CHLORINE DIOXIDE, FATTY ACID, ESTERS, ETC), IN PARTICULAR THEIR EFFECT ON THE ORGANOLEPTIC AND MICROBIOLOGICAL QUALITY OF THE FISH. (Bibliogr. int. CDIUPA, FR., 90-261877.
Details
- Original title: SHELF-LIFE EXTENSION OF FRESH FISH. A REVIEW. 2. PRESERVATION OF FISH.
- Record ID : 1991-0244
- Languages: English
- Source: J. Food Qual. - vol. 13 - n. 2
- Publication date: 1990
- Document available for consultation in the library of the IIR headquarters only.
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