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Chemical and physicochemical changes of rice during storage at different temperatures

✍ Scribed by Chrastil, J.

Book ID
121267148
Publisher
Elsevier Science
Year
1990
Tongue
English
Weight
932 KB
Volume
11
Category
Article
ISSN
0733-5210

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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