Physico-chemical changes occurring in fish flesh during freezing and thawing as measured dilatometrically
The thesis deals with the use of a dilatometer in studying some of the physico-chemical phenomena occurring in fresh fish flesh when subjected to freezing at temperatures ranging from 0° C to -30° C. Two different kinds of fish flesh, marine lingcod (Ophiodon elongatus) and fresh water rainbow trout...
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| Language: | English |
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University of British Columbia
2012
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| Online Access: | http://hdl.handle.net/2429/41571 |