Search results

IIR document

Changes in content of polyamines in scallop adductor muscle during storage.
- Author(s) : YAMANAKA H., KAWASHIMA K., MACKIE I. M.
- Publication date: 1995/08/20
- Languages : English
- Keywords : Muscle, Japan, Amine, Cold storage, Scallop, Shellfish
- Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
- Formats : PDF
More information
IIR document

EXPERIMENTAL FREEZING ON BOARD OF SEA SCALLOP (PLACOPECTEN MAGELLANICUS).
- Author(s) : MERRITT J. H., CHUNG S. L., GOULD S. P.
- Publication date: 1990/09/18
- Languages : English
- Keywords : Thawing, Drip, Chilling, Weight loss, Mollusc, Cooking, Scallop, Freezing
- Source: Chilling and Freezing of New Fish Products.
- Formats : PDF
More information
Study on temperature and pressure variation of scallop during vacuum freeze-drying.

[In Chinese. / En chinois.]
- Author(s) : ZHENG L., GUAN Z., LI M.
- Publication date: 2010/04
- Languages : Chinese
- Keywords : Variation, Freeze-drying, Temperature, Process, Pressure, Expérimentation, Scallop
- Source: Journal of Refrigeration - vol. 31 - n. 2
- Formats : PDF
More information
IIR document

POLYAMINES AS POTENTIAL INDICES FOR FRESHNESS AND DECOMPOSITION OF SAURY PIKE (COLOLABIS SAIRA) AND SCALLOP (PATINOPECTEN YOSSOENSIS).
- Author(s) : YAMANAKA H.
- Publication date: 1990/09/18
- Languages : English
- Keywords : Measurement, Deterioration, Chilling, Amine, Chemical property, Fish, Mollusc, Scallop, Amino acid
- Source: Chilling and Freezing of New Fish Products.
- Formats : PDF
More information
Experimental study on scallop sublimation time in vacuum freeze-drying.

[In Chinese. / En chinois.]
- Author(s) : LI M., JIANG X., GUAN Z.
- Publication date: 2007/06
- Languages : Chinese
- Source: Journal of Refrigeration - vol. 28 - n. 3
- Formats : PDF
More information
IIR document

Cryomechanical freezing of foodstuffs: quality improvements.
- Author(s) : MASCHERONI R. H., AGNELLI M. E.
- Publication date: 1999/09/19
- Languages : English
- Source: 20^th International Congress of Refrigeration: Refrigeration into the Third Millennium.
- Formats : PDF
More information