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Tuna for consumption in an uncooked or raw state, generally cannot be frozen using conventional equipment, without adversely affecting the quality, e. g. colour and taste. This article introduces new techniques for low-temperature cold storage of tuna as reference.
Details
- Original title: [In Chinese. / En chinois.]
- Record ID : 2005-0292
- Languages: Chinese
- Source: Refrigeration - vol. 86 - n. 1
- Publication date: 2004/03
Links
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Indexing
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Themes:
Food engineering;
Specialized cold stores;
Fish and fish product - Keywords: Low temperature; Tuna; Design; Cold storage
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Prevention of thaw-rigor during frozen storage ...
- Author(s) : IMAMURA S., SUZUKI M.
- Date : 2013/06
- Languages : Japanese
- Source: Refrigeration - vol. 88 - n. 1028
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Effect of long-term storage, ultra-low temperat...
- Author(s) : NAKAZAWA N., WADA R., FUKUSHIMA H., TANAKA R., KONO S., OKAZAKI E.
- Date : 2020/04
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 112
- Formats : PDF
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Application of supercooling to long-term storag...
- Author(s) : FUKUMA Y., YAMANE A.
- Date : 2013/10
- Languages : Japanese
- Source: Refrigeration - vol. 88 - n. 1032
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Qualität und Haltbarkeitsdauer der Japanischen ...
- Author(s) : WEI J., ZHANG G., ZHANG X.
- Date : 2016/09
- Languages : German
- Source: Fleischwirtschaft - vol. 96 - n. 9
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The influence of superchilling storage methods ...
- Author(s) : KAALE L. D., EIKEVIK T. M.
- Date : 2015/06
- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 52
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