IIR document
Storage lives of chilled and frozen fish and fish products.
Date: 1985.10.01 / 1985.10.03
Location: Aberdeen, United Kingdom
Summary
These proceedings contain 52 papers presented at this IIR meeting held in Aberdeen, United Kingdom. Extract from the table of contents: chemical changes in frozen storage; storage of frozen fish and shellfish; other aspects of frozen storage; possible methods of extending chilled storage life; chilled storage studies on fish and shellfish; improving and monitoring traditional handling of chilled fish.
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Details
- Original title: Storage lives of chilled and frozen fish and fish products.
- Organiser : IIF-IIR
- Record ID : 1986-2574
- Languages: English
- Number of articles: 52
- Publication: Iif-iir - France/France
- Collection:
- ISSN: 01511637
- ISBN: 2903633312
- Conference type: IIR Conference
- IIR commissions: Food science & engineering, Food science & engineering
- Notes:
C. R. Réun. Aberdeen, IIF/Proc. Aberdeen Meet., IIR
Links
See articles (52)
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Indexing
- Themes: Fish and fish product
- Keywords: Chilling; Quality; Chemical property; Seafood; Fish; Shellfish; Freezing; Storage life
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Shelf-life of fish and shellfish.
- Author(s) : COLBY J. W., ENRIQUEZ IBARRA L. G., FLICK G. J. Jr
- Date : 1993
- Languages : English
- Source: In: Shelf Life Stud. Food Beverages, Elsevier Sci. Publ. - 85-143; 139 ref.
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Chilling and Freezing of New Fish Products.
- Organiser : IIF-IIR
- Date : 1990
- Languages : English
- Formats : Hard copy, PDF
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Quality changes in tropical periwinkle (Tympano...
- Author(s) : ARIAHU C. C., ADEBONA M. B., OGUNSUA A. O.
- Date : 1993
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 26 - n. 3
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INVESTIGATION OF RHEOLOGICAL CHARACTERISTICS OF...
- Author(s) : MASLOVA G. V., SHIBIN N. G.
- Date : 1981
- Languages : English
- Source: Advances in the refrigerated treatment of fish.
- Formats : PDF
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Preservation and shelf-life extension of shrimp...
- Author(s) : BÜYÜKCAN M., BOZOGLU F., ALPAS H.
- Date : 2009
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 44
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