ShareULTRASTRUCTURE OF CARP AND CLUPEID MUSCLE TISSUES DURING FREEZING.
[In Russian. / En russe.]
Author(s) : NALETOV I. A., NALETOVA I. A., FEDJAJ V. V.
Type of article: Periodical article
Summary
STUDY, BY ELECTRON MICROSCOPY, OF CHANGES IN THE ULTRASTRUCTURE OF FISH MUSCLE TISSUES IN TERMS OF FREEZING TEMPERATURE AND STORAGE TIME. FREEZING THE FISH BY A VAPOUR-LIQUID NITROGEN MIXTURE AT THE RATE OF 5 K/MIN AND A FINAL TEMPERATURE OF 193 K (-80 DEG C) PROVIDES THE INTEGRITY OF TISSUE STRUCTURE. (Bibliogr. int. CDIUPA-CNRS, FR., 84-210-184488.
Details
- Original title: [In Russian. / En russe.]
- Record ID : 1984-2354
- Languages: Russian
- Source: Izv. Vyss. Ucebn. Zaved., Piscevaja Tehnol. - n. 5
- Publication date: 1982
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Indexing
- Themes: Fish and fish product
- Keywords: Structure; Carp; Freezing rate; Seafood; Fish; Freezing
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INFLUENCE OF FREEZING RATES ON THE EXTENT OF TH...
- Author(s) : YAMANAKA H.
- Date : 1984
- Languages : Japanese
- Source: Refrigeration - vol. 59 - n. 675
View record
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Freezing tilapia by airblast and liquid nitroge...
- Author(s) : CHEN Y. L., PAN B. S.
- Date : 1995/04
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 30 - n. 2
View record
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FREEZE DENATURATION OF CARP MYOSIN AND ITS PREV...
- Author(s) : AKAHANE T., TSUCHIYA T., MATSUMOTO J. J.
- Date : 1981/08
- Languages : English
- Source: Cryobiology - vol. 18 - n. 4
View record
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FREEZE DENATURATION OF FISH MUSCLE PROTEINS.
- Author(s) : TSUCHIYA T.
- Date : 1989
- Languages : Japanese
- Source: Trans. JAR - vol. 6 - n. 1
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EFFECT OF STORAGE TEMPERATURE ON THE DEPHOSPHOR...
- Author(s) : TOMIOKA K.
- Date : 1987
- Languages : English
- Source: Nippon Suisan Gakkaishi - vol. 53 - n. 3
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