ShareSTABILITY OF FROZEN TROUT. 1. TREATED AND UNTREATED MINCES STORED AT 261, 255 AND 249 K (-12, -18 AND -24 DEG C).
Author(s) : MORAL A., TEJADA M., BORDERIAS A. J.
Type of article: Article
Summary
EVALUATION OF THE STABILITY OF FROZEN FISH MINCES, TREATED WITH SORBITOL, MONOSODIUM GLUTAMATE, BHA (BUTYL-HYDROXY-ANISOLE) OR BHT (TOLUENE). THESE TREATMENTS MAINTAIN THE CHEMICAL AND SENSORY QUALITY OF FISH DURING ONE YEAR WHATEVER THE TEMPERATURE. (Bibliogr. int. CDIUPA-CNRS, FR., 86-210-210171.
Details
- Original title: STABILITY OF FROZEN TROUT. 1. TREATED AND UNTREATED MINCES STORED AT 261, 255 AND 249 K (-12, -18 AND -24 DEG C).
- Record ID : 1987-0188
- Languages: English
- Source: J. Food Biochem. - vol. 10 - n. 1
- Publication date: 1986
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Sorbitol; Mince; Trout; Organoleptic property; Fish; Freezing; Fresh water; Additive
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