ShareSTORAGE 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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Indexing
- Themes: Fish and fish product
- Keywords: Volatile nitrogen; Nitrogen; Lipid; Protein; Chemical property; Fish; Ph; Humidity; Cold storage
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- Date : 1990
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- Date : 1994
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