Rainbow trout (Salmo irideus) produced in Finland I. Bacterial spoilage and amino acid composition of fresh rainbow trout during refrigerated storage
Bacteriological spoilage, organoleptical quality and amino acid composition of fresh trout were studied during storage at +4– +6° C. Experiments were carried out with living fish (control), with fish 4 hours after killing and during storage. The fish were kept in air, in ice and packed in polyethyle...
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| Hauptverfasser: | , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Scientific Agricultural Society of Finland
1966-12-01
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| Schriftenreihe: | Agricultural and Food Science |
| Online-Zugang: | https://journal.fi/afs/article/view/71665 |
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