A COMPARATIVE STUDY OF FREEZING QUALITIES OF SEAFOODS OBTAINED BY USING DIFFERENT FREEZING METHODS
- 1 September 1976
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 41 (5), 1165-1167
- https://doi.org/10.1111/j.1365-2621.1976.tb14408.x
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- BEEF COLOR AS RELATED TO CONSUMER ACCEPTANCE AND PALATABILITYJournal of Food Science, 1972
- IMMERSION FREEZING OF FISH IN DICHLORODIFLUOROMETHANEJournal of Food Science, 1972