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Modification of gel strength during storage of gels made from Alaska pollack surimi [Theragra chalcogramma]

1990

Alvarez, C. (Consejo Superior de Investigaciones Cientificas, Madrid (Spain). Instituto del Frio) | Montero, P. | Tejada, M. | Borderias, J.

AGROVOC Keywords
aceites vegetales bacalao cabillaud cod fish fish products freezing keeping quality pescado plant oils poisson (aliment) productos derivados del pescado refrigerated storage stockage au froid temperatura temperature
Bibliographic information
Issue 3 ISSN 0151-1637
Publisher
IIF
Other Subjects
Texture/ anguille; Congelation; Texture/ eels; Congelacion; Huile vegetale; Almacenamiento en frigorificos; Produit a base de poisson; Aptitude a la conservation; Aptitud para la conservacion; Textura/ anguila
Language
English
Note
10 ref., Summary (Fr)
ISBN
2-903-633-517
Type
Conference; Summary
Source
Chilling and freezing of new fish products. Proceedings of the meeting of commission C2, Aberdeen (United-Kingdom), September 18-20, 1990, Institut International du Froid, Paris (France).- Paris (France): IIF, 1990.- ISBN 2-903-633-517. p. 77-84
Conference
Refrigeration et congelation des nouveaux produits a base de poissons. Chilling and freezing of new fish products, Aberdeen (United Kingdom), 18-20 Sep 1990
1991-08-15
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