ShareTime-temperature profiles of smoked salmon packaged with cooling gel and shipped at ambient temperature.
Author(s) : ALASALVAR C., NESVADBA P.
Type of article: Article
Summary
The latent heat capacities of three different commercial cooling gels and ice were measured by differential scanning calorimetry, which was also used to measure the thawing onset temperatures and the latent heat capacities of salmon.
Details
- Original title: Time-temperature profiles of smoked salmon packaged with cooling gel and shipped at ambient temperature.
- Record ID : 1996-1056
- Languages: English
- Source: Ital. J. Food Sci. - vol. 60 - n. 3
- Publication date: 1995/05
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles in this issue (6)
See the source
Indexing
-
High-pressure-induced gel of sardine (Sardine p...
- Author(s) : PEREZ MATEOS M., MONTERO P.
- Date : 1997/11
- Languages : English
- Source: Ital. J. Food Sci. - vol. 62 - n. 6
View record
-
Shelf life of sliced smoked salmon packaged wit...
- Author(s) : CIVERA T., AMERIO G., PARISI E.
- Date : 1993/07
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 32 - n. 317
View record
-
TIME-TEMPERATURE FUNCTION INTEGRATION, ITS REAL...
- Author(s) : STOREY R. M.
- Date : 1985
- Languages : English
- Source: Storage lives of chilled and frozen fish and fish products.
- Formats : PDF
View record
-
Shelf-life extension and improvement of the mic...
- Author(s) : IBRAHIM-HAMMAD A. A., MAHMOUD-EL-MONGY T.
- Date : 1992
- Languages : English
- Source: J. Food Process. Preserv. - vol. 16 - n. 5
View record
-
Comparison of selective direct plating media fo...
- Author(s) : PARANJPYE R. N., PELROY G. A., PETERSON M. E., POYSKY F. T., HOLLAND P. J., LASHBROOK L. C., EKLUND M. W.
- Date : 1992/11
- Languages : English
- Source: Journal of Food Protection - vol. 55 - n. 11
View record