Investigation into the effect of prior frozen storage (-20°C) on the quality of hot-smoked cod (Gadus morhua) and mackerel (Scomber scombrus)
Whole cod (Gadus morhua) and mackerel (Scomber scombrus) were frozen using a Horizontal plate freezer and frozen stored at -20°C in bags and boxes. At suitable intervals (0, 11, 22 and 33 weeks) the fish were removed from the cold store and subsequently hot smoked (cod in fillets, mackerel in gutted...
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| Format: | Default Thesis |
| Published: |
1991
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| Online Access: | https://hdl.handle.net/2134/36440 |
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