𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Effect of Freezing Time on the Quality of Indian Mackerel (Rastrelliger kanagurta) during Frozen Storage

✍ Scribed by I.P. Lakshmisha; C.N. Ravishankar; G. Ninan; C.O. Mohan; T.K.S. Gopal

Book ID
111405650
Publisher
Institute of Food Technologists
Year
2008
Tongue
English
Weight
303 KB
Volume
73
Category
Article
ISSN
0022-1147

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

The effect of frozen storage of mackerel
The effect of frozen storage of mackerel (Scomber scombrus) on its quality when hot-smoked
✍ Anastasios Zotos; Michael Hole; Gillian Smith πŸ“‚ Article πŸ“… 1995 πŸ› John Wiley and Sons 🌐 English βš– 445 KB πŸ‘ 1 views

## Abstract Whole mackerel (__Scomber scombrus__) were frozen using a horizontal plate freezer, wrapped in plastic bags and frozen stored at ‐ 20Β°C. At suitable intervals (11, 22 and 33 weeks) the fish were removed from the cold store and subsequently hot smoked (in gutted from) using an AFOS‐Torry