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The effect of storage temperature and time on the consistency and color of sterilized processed cheese

✍ Scribed by František Buňka; Jiří Štětina; Jan Hrabě

Publisher
Springer
Year
2008
Tongue
English
Weight
372 KB
Volume
228
Category
Article
ISSN
0044-3026

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The toxicity of an estuarine sediment stored at different temperatures (-22°C, 4°C, and 25°C) was monitored over time (at 0, 2, 4, 7, and 20 weeks) by conducting 96 h suspended particulate phase (SPP) tests with 24-to 48-h-old Mysidopsis bahia. Toxicity generally increased with time for sediments st