The sensory characteristics and biochemical freshness-indicator contents of rainbow trout (Oncorhynchus mykiss) stored for up to 12 days (a) in ice without previous gutting (group A), (b) in ice after gutting (group B) and (c) under refrigeration (4±5 °C) after gutting and vacuum-packing (group C) w
✦ LIBER ✦
Microstructure and instrumentally measured textural changes of rainbow trout (Oncorhynchus mykiss) gravads during production and storage
✍ Scribed by Magdalena Michalczyk; Krzysztof Surówka
- Publisher
- John Wiley and Sons
- Year
- 2009
- Tongue
- English
- Weight
- 300 KB
- Volume
- 89
- Category
- Article
- ISSN
- 0022-5142
No coin nor oath required. For personal study only.
📜 SIMILAR VOLUMES
Biochemical changes in freshwater rainbo
✍
Rodr�guez, Carlos Jos�; Besteiro, Isidro; Pascual, Cruz
📂
Article
📅
1999
🏛
John Wiley and Sons
🌐
English
⚖ 128 KB
👁 2 views
Texture Properties of Farmed Rainbow Tro
✍
Andersen, Urd Bente; Thomassen, Magny Skinlo; Rørå, Anna Maria Bencze
📂
Article
📅
1997
🏛
John Wiley and Sons
🌐
English
⚖ 259 KB
👁 1 views
Groups of rainbow trout (Oncorhynchus mykiss) fed diets with low or high fat content were stored on ice for up to 11 days in two separate experiments. After 4, 9 and 11 days storage on ice in the Ðrst experiment and after 5, 8 and 11 days in the second experiment the Ðsh were Ðlleted by hand and Ðll
Impact of dietary carotenoid and packagi
✍
Georges Choubert; Frédéric Brisbarre; Michel Baccaunaud
📂
Article
📅
2011
🏛
John Wiley and Sons
🌐
English
⚖ 199 KB