ShareVARIATIONS IN THE QUALITY OF FROZEN KRILL DURING LONG-TERM STORAGE.
[In Russian. / En russe.]
Author(s) : MROCKOV K. A., SEPELEVA G. S.
Type of article: Article
Summary
TABLES GIVE THE CHARACTERISTICS OF KRILL BATCHES SUBJECTED TO TESTS, CHEMICAL COMPOSITION OF BATCHES PRIOR TO FREEZING, THE STUDY OF THE CONTENT OF SOME NITROGENOUS SUBSTANCES IN FRESH KRILL, VARIATIONS IN THE QUALITY CHARACTERISTICS OF FROZEN KRILL DURING COLD STORAGE AT 255 K (-18 DEG C). ALL KRILL BATCHES STUDIED MET SANITARY AND VETERINARY REQUIREMENTS AFTER 12 MONTHS COLD STORAGE. R.R.
Details
- Original title: [In Russian. / En russe.]
- Record ID : 1987-2283
- Languages: Russian
- Source: Rybn. Hoz. - n. 4
- Publication date: 1986
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Fish and fish product
- Keywords: Chemical composition; Krill; Freezing
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USING FROZEN MINCED FISH.
- Author(s) : REGENSTEIN J. M., REGENSTEIN C. E.
- Date : 1990
- Languages : English
- Source: In: Eng. Seafood Incl. Surimi, Noyes Data Corp. - 1990; 53-71; 11 ref.
View record
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PROXIMATE AND PROTEIN COMPOSITION OF SHARK MUSCLE.
- Author(s) : WATABE S.
- Date : 1983
- Languages : English
- Source: Nippon Suisan Gakkaishi - vol. 49 - n. 2
View record
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PROCESSING OF OYSTER MEAT FOR FREEZING.
- Author(s) : CHELLAPPAN N. J.
- Date : 1991
- Languages : English
- Source: Fish. Technol. - vol. 28 - n. 2
View record
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Omega-3 PUFA (polyunsaturated fatty acids) from...
- Author(s) : JENVANITPANJAKUL P., LAIXUTHAI P.
- Date : 1992/07
- Languages : English
- Source: J. natl. Res. Counc. Thail. - vol. 24 - n. 2
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STABILITY OF LIPIDS AND OMEGA-3 FATTY ACIDS DUR...
- Author(s) : POLVI S. M.
- Date : 1991
- Languages : English
- Source: J. Food Process. Preserv. - vol. 15 - n. 3
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