ShareSTUDIES ON THE ICE STORAGE CHARACTERISTICS OF BLOOD CLAM ANADARA GRANOSA MEAT.
Author(s) : BASU S., GUPTA S. S.
Type of article: Article
Summary
STUDY, DURING AN EIGHT DAY STORAGE IN ICE, OF THE CHANGES IN THE COMPOSITION, MICROFLORA AND ORGANOLEPTIC PROPERTIES OF COOKED AND RAW SHELLFISH. (Bibliogr. int. CDIUPA-CNRS, FR., 85-210-197355.
Details
- Original title: STUDIES ON THE ICE STORAGE CHARACTERISTICS OF BLOOD CLAM ANADARA GRANOSA MEAT.
- Record ID : 1985-2511
- Languages: English
- Source: Fish. Technol. - vol. 21 - n. 1
- Publication date: 1984
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Ice; Microbiology; Chilling; Organoleptic property; Shellfish
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- Author(s) : MAXWELL-MILLER G.
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- Date : 1990
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Quality changes in tropical periwinkle (Tympano...
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- Date : 1993
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 26 - n. 3
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EFFECT OF STORAGE METHODS ON KEEPING QUALITY OF...
- Author(s) : ANGGAWATI A. M.
- Date : 1987
- Languages : English
- Source: ASEAN Food J. - vol. 3 - n. 2
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