ShareTEMPERATURE CONDITIONS FOR THE FROZEN STORAGE OF REPRESENTATIVE MARINE PRODUCTS IN JAPAN.
Author(s) : WATABE S., HASHIMOTO K.
Type of article: Article
Summary
BIBLIOGRAPHICAL SURVEY OF STORAGE PROCESSES AND DETERIORATION DURING FROZEN STORAGE OF TUNA MEAT, IKURA (A SALTED PRODUCT MADE OF SALMON ROE), SURIMI AND KURUMA SHRIMP. ANALYSIS, FOR EACH PRODUCT, OF CHANGES IN THEIR COMPOSITION, TEXTURE AND TECHNOLOGICAL CAPABILITIES. (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-226594.
Details
- Original title: TEMPERATURE CONDITIONS FOR THE FROZEN STORAGE OF REPRESENTATIVE MARINE PRODUCTS IN JAPAN.
- Record ID : 1988-0673
- Languages: English
- Source: Food Rev. int. - vol. 2 - n. 3
- Publication date: 1986
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Japan; Shrimp; Tuna; Texture; Organoleptic property; Surimi; Salmon; Fish; Freezing
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