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Biochemical changes in green sweet peppers during storage at different temperatures

✍ Scribed by Domenica Tonelli; Enrico Gattavecchia; Rolando Budini

Publisher
Elsevier Science
Year
1981
Tongue
English
Weight
234 KB
Volume
7
Category
Article
ISSN
0308-8146

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Four silage types were prepared from raw and cooked whole herring, whole mackerel, byproducts from the ΓΌlleting-line of cod and saithe, and from the viscera of cod. Each silage type was stored at 4, 20 and 50Γ„C for 48 days. The raw materials were analysed fresh and after 2, 4, 8, 16, 32 and 48 days