Rainbow trout (Salmo irideus) produced in Finland VII. Changes in the organoleptic quality and fetty acid composition during frozen storage
Rainbow trouts were frozen at –40° C and stored either glazed with water or vacuum packed in polyethylene bags at –18°and –32° C. During the storage time the quality of the fish was tested both organoleptically and by determining the fatty acid composition of the lipids. It was found that the fish w...
Na minha lista:
| Principais autores: | , , |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Scientific Agricultural Society of Finland
1969-09-01
|
| coleção: | Agricultural and Food Science |
| Acesso em linha: | https://journal.fi/afs/article/view/71736 |
| Tags: |
Sem tags, seja o primeiro a adicionar uma tag!
|