Preservation of fish by freezing and glazing. Pt. 3. Effect of freezing, glazing and frozen storage on the B-vitamins and essential minerals present in the fish flesh
1970
Jadhav, M.G. | Magar, N.G.
The changes occurring in moisture, thiamine, riboflavin niacin, phosphorus, iron and calcium in pomfret, surmai and frozen mackerel, glazed with ascorbic acid, citric acid, sodium chloride, glucose, sodium nitrite and kept under frozen storage were studied up to 6 months and results reported.
Mostrar más [+] Menos [-]Pt. 1. Bacteriology of fresh, frozen and glazed fish. Fishery Technology, 7(1), pp. 86-90. - Pt. 2. Keeping quality of fish with particular reference to yellow discolouration and other allied organoleptic changes on prolonged storage. Fishery Technology, 7(2), pp. 146-149.
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