Quality of Frozen Fish

Handbook of Meat, Poultry and Seafood Quality

Volumn , Issue , 2012, Pages 479-509

  Gonçalves, Alex Augusto ^a   Nielsen, Jette ^b   Jessen, Flemming ^b  

^a UNIVERSIDADE FEDERAL RURAL DO SEMI ÁRIDO   (Brazil)

^b TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Fat decomposition; Fish glazing; Fish rigor mortis; Freeze chain; Freezing process; Frozen fish quality; High quality life (HQL); Oxidative rancidity; Practical storage life (PSL); QIM

Indexed keywords

EID: 84887258379     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781118352434.ch31     Document Type: Chapter

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