ShareThermoformed containers for packaging and frozen storage of fish (Scomberomorus guttaus) curry.
Author(s) : SRINIVAS GOPAL T. K., JOSEPH A. C., IYER T. S. G., PRABHU P. V.
Type of article: Article
Summary
Determination of the basic composition of fresh fish and curry. Change over time in organoleptic properties, pH, free fatty acid content, microflora, peroxyde index, and total volatile nitrogen concentration. Influence of the type of packaging in polystyrene or PVC.
Details
- Original title: Thermoformed containers for packaging and frozen storage of fish (Scomberomorus guttaus) curry.
- Record ID : 1995-3704
- Languages: English
- Source: Fish. Technol. - vol. 32 - n. 1
- Publication date: 1995
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