Fish silage prepared from different cooked and uncooked raw materials: Chemical changes during storage at different temperatures

Journal of the Science of Food and Agriculture

Volumn 79, Issue 2, 1999, Pages 327-332

  Espe, Marit ^a   Lied, E ^a  

^a INSTITUTE OF MARINE RESEARCH   (Norway)

Author keywords

Fish silage; Quality changes; Solubility; Storage temperature

Indexed keywords

FISH; FOOD ANALYSIS;

EID: 0032982355     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(199902)79:2<327::AID-JSFA207>3.0.CO;2-T     Document Type: Article

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