Influence of thawing and thawing methods on the immediate and refrozen storage quality of fish.
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| Main Authors: | , |
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| Format: | Texto biblioteca |
| Language: | |
| Published: |
1967
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| Subjects: | FISH PRODUCTS, QUALITY, THAWING, FISHERY PRODUCTS, PROCESSING, METHODS, FROZEN FOODS, FISHES, CHEMICOPHYSICAL PROPERTIES, FLAVOUR, PRODUIT A BASE DE POISSON, QUALITE, DECONGELATION, PRODUIT DE LA PECHE, TRAITEMENT, PRODUCTOS DERIVADOS DEL PESCADO, CALIDAD, DESCONGELACION, PRODUCTOS PESQUEROS, PROCESAMIENTO, METHODE, ALIMENT SURGELE POUR HOMME, POISSON (ANIMAL), PROPRIETE PHYSICOCHIMIQUE, FLAVEUR, METODOS, ALIMENTOS CONGELADOS, PECES, PROPIEDADES FISICOQUIMICAS, SABOR, |
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