A comparison of the deterioration in qua
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Chiaki Koizumi; Toshiaki Ohshima; Shun Wada
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Article
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1990
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John Wiley and Sons
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English
⚖ 670 KB
## Abstract Freeze dried halibut (Hippoglossus stenolepis Schmidt) flesh was stored in air and in nitrogen for 200 days at 25°C and A~w~ 0.52, and the deterioration in quality was examined. The brown discoloration occurring in the early stages of storage progressed faster in the nitrogen‐ than in t