Use of high pressure for improving the quality and shelf life of frozen fish
The spoilage pattern of carp (Cyprinus carpio) fillets was investigated. The studies were aimed at evaluating the potential use of pressure-shift freezing to reduce quality deterioration during frozen storage. The effects of pressure treatment at low temperature on fish carp fillets were evaluated a...
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | en |
| Published: |
McGill University
2001
|
| Subjects: | |
| Online Access: | http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=37834 |