Processing treatments to extend the storage time of frozen pink salmon
Graduation date: 1950
Main Author: | Mathers, John Hamilton |
---|---|
Language: | en_US |
Published: |
2011
|
Subjects: | |
Online Access: | http://hdl.handle.net/1957/26287 |
Similar Items
-
Spectrophotometric techniques for the evaluation of frozen pink salmon
by: Gupta, Gopi Nath
Published: (2011) -
Comparison of taste test scores with peroxide values of frozen pink salmon
by: Brock, James Richard
Published: (2011) -
The validity of perioxide values and optical densities as measures of the quality of frozen Chinook salmon
by: Osman, Hussein Osman Ahmed
Published: (2011) -
Effect of frozen storage on some biochemical, ultrastructural, and textural properties of tilapia (Tilapia aureus) and catfish (Ictalarus punctatus) muscle
by: Mullins, Margy, 1958-, et al.
Published: (1986) -
Physical and chemical changes in stabilized mince from Pacific whiting during frozen storage
by: Magnusdottir, Edda
Published: (2012)