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Shelf life of bass and golden maids cooked in vacuum packaging at low temperatures.

[In Italian. / En italien.]

Author(s) : SARLI T. A., SANTORO A., ANASTASIO A., CORTESI M. L.

Type of article: Article

Summary

Preliminary research was done to obtain sensory and microbiological data on bass (Dicentrarchus labrax) and golden maids (Sparus aurata) cooked at low temperatures, in vacuum packagings with subsequent storage under refrigeration. This treatment improved product characteristics such as sensory properties and shelf life.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1994-0427
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 32 - n. 316
  • Publication date: 1993/06
  • Document available for consultation in the library of the IIR headquarters only.

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