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Quality changes in squid (Loligo duvaucelli) tubes chilled with dry ice and water ice
Squid tubes were packed with 100% (w/w of squid) dry ice (PI), 20% dry ice and 50% water ice (PII) and 50% water ice (PIII) in polyethylene bags and store in thermocole boxes at room temperature (32 ± 2°C) for 24 h. Quality changes curing storage were studied. Lowest temperature of −30.3°C was attai...
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| Main Authors: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer-Verlag
2010
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3550998/ https://ncbi.nlm.nih.gov/pubmed/23572660 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0066-5 |
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