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
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Mince; Microbiology; Organoleptic property; Fish; Freezing
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