Flavour changes during the storage of milkfish (Chanos chanos Forskal) in ice and at -12.2 degrees centigrade

Flavour changes during the storage of milkfish (Chanos chanos Forskal) in ice and at -12.2 degrees centigrade

Includes discussion; 8 tables; 11 ref.; Summary (En)

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Bibliographic Details
Main Authors: Beza, C.G., FAO, Bangkok (Thailand). Regional Office for Asia and the Far East eng, Symposium on Fish Utilization Technology and Marketing in the IPFC Region eng 8 Mar 1978 Manila (Philippines), Sison, E.C.
Format: Texto biblioteca
Language:
Published: Bangkok (Thailand) FAO 1978
Subjects:FI IPFC, MILKFISH, CHANOS, ORGANOLEPTIC PROPERTIES, FLAVOUR, COLD STORAGE, STORAGE, FOODS, ANALYTICAL METHODS, MICROBIOLOGY, CHANIDE, PROPRIETE ORGANOLEPTIQUE, FLAVEUR, STOCKAGE AU FROID, SABALOTE, CHANOS (GENERO), PROPIEDADES ORGANOLEPTICAS, SABOR, ALMACENAMIENTO EN FRIO, STOCKAGE, PRODUIT ALIMENTAIRE, TECHNIQUE ANALYTIQUE, MICROBIOLOGIE, ALMACENAMIENTO, ALIMENTOS, TECNICAS ANALITICAS, MICROBIOLOGIA,
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