ShareTIME-TEMPERATURE TOLERANCE AND PHYSICAL-CHEMICAL QUALITY TESTS FOR FROZEN RED HAKE.
Author(s) : LICCIARDELLO J. J.
Type of article: Article
Summary
THE STORAGE SUITABILITY OF FROZEN FILLETS AT TEMPERATURES BETWEEN 244 AND 266 K (-29 AND -7 DEG C) WAS EVALUATED BY SENSORY ANALYSIS, BY MEASUREMENT OF DIMETHYLAMINE AND FORMALDEHYDE CONTENTS, OF PH, PEROXIDE INDEX AND SHEAR STRENGTH. CORRELATIONS BETWEEN THE DATA FOUND. (Bibliogr. int. CDIUPA-CNRS, FR., 83-210-2666.
Details
- Original title: TIME-TEMPERATURE TOLERANCE AND PHYSICAL-CHEMICAL QUALITY TESTS FOR FROZEN RED HAKE.
- Record ID : 1984-0647
- Languages: English
- Source: J. Food Qual. - vol. 5 - n. 3
- Publication date: 1982
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Indexing
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INHIBITION OF DIMETHYLAMINE FORMATION IN FROZEN...
- Author(s) : LANDOLT L. A., HULTIN H. O.
- Date : 1982
- Languages : English
- Source: J. Food Biochem. - vol. 6 - n. 2
View record
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FROZEN STORAGE STABILITY OF RED HAKE (UROPHYCIS...
- Author(s) : LICCIARDELLO J. J.
- Date : 1981
- Languages : English
- Source: Advances in the refrigerated treatment of fish.
- Formats : PDF
View record
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QUALITY OF FROZEN HAKE.
- Author(s) : RIVERO J. E.
- Date : 1981
- Languages : English
- Source: Advances in the refrigerated treatment of fish.
- Formats : PDF
View record
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Deterioration of European hake (Merluccius merl...
- Author(s) : PEREZ VILLARREAL B., HOWGATE P.
- Date : 1991
- Languages : English
- Source: J. Sci. Food Agric. - vol. 55 - n. 3
View record
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STORAGE LIFE OF FROZEN BLOCKS OF PATAGONIAN HAK...
- Author(s) : CIARLO A. S., BOERI R. L., GIANNINI D. H.
- Date : 1985
- Languages : English
View record