Technological aspects of preservation and processing of edible shell fishes IV. Comparative efficiency of different glazes in the preservation of frozen crab meat

Chinnamma, G.

Technological aspects of preservation and processing of edible shell fishes IV. Comparative efficiency of different glazes in the preservation of frozen crab meat

1973

Chinnamma, G.

The present work was undertaken to enlighten upon the comparative efficiency of different glazes in improving the quality of frozen crab meat (Scylla Serrata).

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Pt. 1: Spoilage during ice storage. Fishery Technology, 7(2), pp. 137-142. - Pt. 2: Influence of season on the chemical composition of crab (Scylla serrata). Fishery Technology, 8(1), pp. 83-88. - Pt. 3: Factors influencing the keeping quality of crab (Scylla serrata) during freezing and frozen storage. Fishery Technology, 10(1), pp. 15-20. - Pt. 5: Cold storage changes in mussels (Mytilus edulis) and clams (Villortia sp.). Fishery Technology, 10(2), pp. 22-27.

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