Effect of freeze-chilling, in comparison with fresh, chilling and freezing, on some quality parameters of raw whiting, mackerel and salmon portions

LWT

Volumn 36, Issue 7, 2003, Pages 647-655

  Fagan, John D ^a   Gormley, T Ronan ^a   Mhuircheartaigh, Mary Uí ^b  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b Atlantic Technological University Sligo   (Ireland)

Author keywords

Acceptability; Fish portions; Freeze chilling; Quality

Indexed keywords

MERLANGIUS MERLANGUS;

EID: 0141727467     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0023-6438(03)00084-7     Document Type: Article

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