Preservation of fish by freezing and glazing. Pt. 3. Effect of freezing, glazing and frozen storage on the B-vitamins and essential minerals present in the fish flesh
The changes occurring in moisture, thiamine, riboflavin niacin, phosphorus, iron and calcium in pomfret, surmai and frozen mackerel, glazed with ascorbic acid, citric acid, sodium chloride, glucose, sodium nitrite and kept under frozen storage were studied up to 6 months and results reported.
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| Main Authors: | , |
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| Format: | article biblioteca |
| Language: | English |
| Published: |
1970
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| Subjects: | Fisheries, storage effects, freezing, glazing, frozen storage, processing fishery products, quality control, |
| Online Access: | http://hdl.handle.net/1834/32317 |
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