ShareTOTAL, NON-VOLATILE FREE FATTY ACIDS AS A FRESH-NESS INDEX FOR HAKE (MERLUCCIUS HUBBSI) STORED IN ICE.
Author(s) : BARASSI C. A.
Type of article: Article
Summary
DEVELOPMENT OF THIS FATTY ACID FRACTION WITH STORAGE TIME AND INVESTIGATION OF CORRELATIONS WITH THE DEVELOPMENT OF FISH ORGANOLEPTIC PROPERTIES. (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-224547.
Details
- Original title: TOTAL, NON-VOLATILE FREE FATTY ACIDS AS A FRESH-NESS INDEX FOR HAKE (MERLUCCIUS HUBBSI) STORED IN ICE.
- Record ID : 1988-0198
- Languages: English
- Source: J. Sci. Food Agric. - vol. 38 - n. 4
- Publication date: 1987
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Hake; Chilling; Organoleptic property; Fish; Fatty acid
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