ShareSTUDIES ON FROZEN STORAGE OF CUTTLE FISH FILLETS.
Author(s) : JOSEPH J., PERIGREEN P. A.
Type of article: Article
Summary
STUDY OF CHANGES IN THE COMPOSITION OF CUTTLE FISH FILLETS FROZEN AND STORED. EFFECT OF THE TREATMENT ON THE TEXTURAL AND ORGANOLEPTIC PROPERTIES OF THE PRODUCT AFTER COOKING. (Bibliogr. int. CDIUPA-CNRS, FR., 88-210-237125.
Details
- Original title: STUDIES ON FROZEN STORAGE OF CUTTLE FISH FILLETS.
- Record ID : 1989-0634
- Languages: English
- Source: Fish. Technol. - vol. 25 - n. 1
- Publication date: 1988
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Cephalopod; Organoleptic property; Mollusc; Cooking; Freezing
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COMPARISON OF THE SENSORY QUALITY AND OXIDATIVE...
- Author(s) : ABLETT R. F., GOULD S. P.
- Date : 1986
- Languages : English
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EFFECT OF TREATMENT ON THE TEXTURE OF COOKED SQ...
- Author(s) : KOLODZIEJSKA I., SZYSZKO H., SIKORSKI Z.
- Date : 1988/02
- Languages : Polish
- Source: Przemysl Spozywczy - vol. 42 - n. 2
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PHYSICAL MEASURES OF SENSORY TEXTURE IN THAWED ...
- Author(s) : CHUNG S. L., MERRITT J. H.
- Date : 1991/04
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 26 - n. 2
View record
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CHANGES IN TEXTURE AND FLAVOUR OF RED HAKE STIC...
- Author(s) : BUCK E. M.
- Date : 1986
- Languages : English
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Thawing, refreezing and frozen storage effects ...
- Author(s) : HURLING R., MCARTHUR H.
- Date : 1996/11
- Languages : English
- Source: Ital. J. Food Sci. - vol. 61 - n. 6
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