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STORAGE OF CHILLED PIAUI FISH (PLAGOSCION SQUAMOSISSIMUS). I. CHANGES IN CHEMICAL COMPOSITION AND SOME FRESHNESS INDICATORS.

[In Portuguese. / En portugais.]

Author(s) : SANCHEZ L., GOMES M. I., SASE L. E.

Type of article: Article

Summary

THE AUTHORS DESCRIBE THE EXPERIMENTAL EQUIPMENT AND METHODS ; THE RESULTS OBTAINED DURING STORAGE FOR 28 DAYS: COMPOSITION OF PIAUI FILLETS (MOISTURE, FAT, ASH, PROTEINS, TOTAL NITROGEN, NON-PROTEIC NITROGEN, VOLATILE BASIC NITROGEN) ; AMMONIA REACTION ; PH. J.G.

Details

  • Original title: [In Portuguese. / En portugais.]
  • Record ID : 1992-0237
  • Languages: Portuguese
  • Source: Aliment. Nutr. - vol. 2
  • Publication date: 1990
  • Document available for consultation in the library of the IIR headquarters only.

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