ShareINFLUENCE OF THE FREEZING-THAWING PROCESS ON THE QUALITY OF SARDINES AND HORSE MACKEREL DURING COLD STORAGE.
[In Japanese. / En japonais.]
Author(s) : KOIZUMI C.
Type of article: Article
Summary
ANALYSIS OF THE CHANGES IN COMPOSITION AND OXIDATIVE RANCIDITY OF FISH FLESH DURING FREEZING AT 253 K (-20 DEG C), COLD STORAGE AT 278 K (5 DEG C) AND THAWING. THE FRESHNESS OF HORSE MACKEREL DETERIORATES FOLLOWING THE FREEZING-THAWING PROCESS. (Bibliogr. int. CDIUPA-CNRS, FR., 89-210-246224.
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 1990-0201
- Languages: Japanese
- Source: Nippon Suisan Gakkaishi - vol. 54 - n. 12
- Publication date: 1988
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INFLUENCE OF THE FREEZING-THAWING PROCESS ON TH...
- Author(s) : CHANG C. M.
- Date : 1989
- Languages : Japanese
- Source: Nippon Suisan Gakkaishi - vol. 55 - n. 12
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- Date : 1990
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- Author(s) : BRUNNER K. K.
- Date : 1983
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- Source: Voedingsm. Technol. - vol. 16 - n. 20
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- Author(s) : OLIVER H., MASSON L., BECERRA M.
- Date : 1988
- Languages : Spanish
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