Share

USE OF YELLOWTAIL FOR THE CANNING OF COLD-SMOKED FISH IN OIL.

[In Russian. / En russe.]

Author(s) : LAPSIN I. I., KOLMOGOROV Ju. M., EREMENKO V. V.

Type of article: Article

Summary

THE AUTHORS REPORT THE RESULTS OF TESTS ON THE CANNING OF YELLOWTAIL. THE OPTIMUM PARAMETERS OF MANUFACTURE AND THE ORGANOLEPTIC AND PHYSICAL AND CHEMICAL CHANGES OCCURRING DURING STORAGE ARE PRESENTED. THE CANNED FISH ARE PROCESSED WITH FISH STORED 2 TO 3 MONTHS AT 255 K (-18 DEG C) AND THAWED AT 273-275 K (0-2 DEG C). R.R.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1986-2370
  • Languages: Russian
  • Source: Rybn. Hoz. - n. 10
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (4)
See the source

Indexing