Review: Loss of Quality during the Manufacture of Canned Fish Products

Food Science and Technology International

Volumn 7, Issue 3, 2001, Pages 199-215

  Aubourg, S P ^a  

^a INSTITUTO DE INVESTIGACIONES MARINAS   (Spain)

Author keywords

canning; chilling; cooking; fish; freezing; quality; sterilization

Indexed keywords

EID: 0035535387     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1106/4H8U-9GAD-VMG0-3GLR     Document Type: Article

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