ShareTECHNOLOGICAL STUDY OF MINCED AND FROZEN FLESH OF HYPOPHTALMICHTYS NOBILIS.
[In Bulgarian. / En bulgare.]
Author(s) : NGUEN K.
Type of article: Article
Summary
RESULTS OF PHYSICOCHEMICAL AND MICROBIOLOGICAL ANALYSES OF MINCED FISH, STORED FOR 6 MONTHS AT 255 TO 253 K (-18 TO -20 DEG C). (Bibliogr. int. CDIUPA-CNRS, FR., 89-210-252618.
Details
- Original title: [In Bulgarian. / En bulgare.]
- Record ID : 1990-1123
- Languages: Bulgarian
- Source: Hranit. Prom. - vol. 38 - n. 5
- Publication date: 1989
Links
See the source
Indexing
-
Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Mince; Microbiology; Organoleptic property; Fish; Freezing
-
STUDY FOR DETERMINING THE STORAGE LIFE OF FISH ...
- Author(s) : KOLAKOWSKI E.
- Date : 1984/04
- Languages : Polish
- Source: Przemysl Spozywczy - vol. 38 - n. 6
View record
-
USE OF NON-CONVENTIONAL RAW MATERIALS FOR THE P...
- Author(s) : VERHOTUROVA F. I., BIDENKO M. S.
- Date : 1985
- Languages : Russian
- Source: Rybn. Hoz. - n. 7
View record
-
EFFECTS OF FREEZE-THAW ABUSE ON THE VISCOSITY A...
- Author(s) : KIM B. Y.
- Date : 1986
- Languages : English
View record
-
SUITABILITY OF TUNA RED MEAT FOR PREPARATION OF...
- Author(s) : THANKAMMA R.
- Date : 1985
- Languages : English
- Source: Fish. Technol. - vol. 22 - n. 1
View record
-
STABILITY OF WHOLE, FILLETED, AND MINCED TROUT ...
- Author(s) : BORDERIAS A. J., MORAL A., TEJADA M.
- Date : 1982
- Languages : English
- Source: J. Food Biochem. - vol. 6 - n. 3
View record