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STUDIES ON THE QUALITY CHANGES OF FROZEN FISH IN RETAIL COLD STORES.

Author(s) : LAKSHMANAN P. T., VARMA P. R. G., IYER T. S. G.

Type of article: Article

Summary

SENSORIAL, BIOCHEMICAL AND MICROBIOLOGICAL ANALYSIS OF VARIOUS DEEP-FROZEN FISH, STORED AT -11.2, -4.43, -10.4, -11.25, -4.55 OR -18 DEG C. FISH CAN MAINTAIN THEIR QUALITY FOR 10-12 WEEKS IF TEMPERATURE IS MAINTAINED BELOW -10 DEG C. NEGATIVE EFFECT OF TEMPERATURE FLUCTUATIONS. (Bibliogr. int. CDIUPA, FR., 91-274112.

Details

  • Original title: STUDIES ON THE QUALITY CHANGES OF FROZEN FISH IN RETAIL COLD STORES.
  • Record ID : 1992-1751
  • Languages: English
  • Source: Fish. Technol. - vol. 28 - n. 1
  • Publication date: 1991

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