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Chemical and nutritional quality of raw, cooked and salted fish silages

✍ Scribed by Oyedapo Fagbenro; Kim Jauncey

Publisher
Elsevier Science
Year
1993
Tongue
English
Weight
694 KB
Volume
48
Category
Article
ISSN
0308-8146

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πŸ“œ SIMILAR VOLUMES

Fish silage prepared from different cook
Fish silage prepared from different cooked and uncooked raw materials: chemical changes during storage at different temperatures
✍ Espe, M; Lied, E πŸ“‚ Article πŸ“… 1999 πŸ› John Wiley and Sons 🌐 English βš– 161 KB

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