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Determination of Equivalent Processes for the Pasteurization of Crabmeat in Cans and Flexible Pouches

✍ Scribed by D. R. WARD; M. D. PIERSON; M. S. MINNICK

Book ID
108806442
Publisher
Institute of Food Technologists
Year
1984
Tongue
English
Weight
232 KB
Volume
49
Category
Article
ISSN
0022-1147

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Lipid variations of canned sardines in olive oil, both quantitative and in fatty acid composition, have been studied during various stages of the canning process : raw sardines (RS), precooked sardines (PS), just canned sardines (CS) and sardines stored for 6 months (6MS), 12 months (12MS) and 5 yea