Effects of Vacuum Packaging, Glazing, and Erythorbic Acid on the Shelf‐Life of Frozen White Hake and Mackerel
- 1 January 1990
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 55 (1) , 64-70
- https://doi.org/10.1111/j.1365-2621.1990.tb06017.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
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- Atlantic Mackerel (Scomber scombrus, L): Seasonal Variation in Proximate Composition and Distribution of Chemical NutrientsJournal of Food Science, 1981
- A Simple Centrifugal Method for Measuring Expressible Moisture, A Water‐Binding Property of Muscle FoodsJournal of Food Science, 1981
- EXTENDING THE SHELF LIFE OF FROZEN ARGENTINE HAKEJournal of Food Science, 1980
- Amines in Fish Muscle: II. Development of Trimethylamine and Other AminesJournal of the Fisheries Research Board of Canada, 1945