ShareSTABILITY OF WHOLE, FILLETED, AND MINCED TROUT (SALMO IRIDEUS GIBB) DURING FROZEN STORAGE.
Author(s) : BORDERIAS A. J., MORAL A., TEJADA M.
Type of article: Article
Summary
THE TROUTS WERE STORED AT 253 K (-20 DEG C) OVER ONE YEAR. THE CHANGES IN TEXTURE AND PROTEIN SOLUBILITY AND THE OCCURRENCE OF RANCIDITY WERE DETERMINED DURING STORAGE. (Bibliogr. int. CDIUPA-CNRS, FR., 83-210-917.
Details
- Original title: STABILITY OF WHOLE, FILLETED, AND MINCED TROUT (SALMO IRIDEUS GIBB) DURING FROZEN STORAGE.
- Record ID : 1983-2235
- Languages: English
- Source: J. Food Biochem. - vol. 6 - n. 3
- Publication date: 1982
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Mince; Trout; Organoleptic property; Fish; Fillet; Freezing
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