Add to ORKGThe freezing and cold storage changes occurring in skinless fillets of cat fish and the effect of packaging on the quality of frozen fillets during storage at -18°C were studied. Maximum shelf-life of 27 weeks was shown by fillets frozen as glazed (water) blocks and packed in polythene lined waxed cartons
The frozen storage characteristics of ribbon fish, Trichiurus sp., in different forms are reported
Quality deterioration of seer held directly in contact with ice, in different forms, fillets and chu...
Behaviour of freeze dried ready-to-serve fish based food preparations during prolonged storage at ro...
Skin-on fillets of spotted seer were frozen individually with different pre-freezing ice storage per...
The freezing and cold storage characteristics of cuttle fish fillets have been studied. The yield of...
Tilapia from fresh water and brackish water-sources behaved differently during iced and frozen stora...
Investigations were carried out on the frozen storage of ghol (Pseudosciaena diacanthus) in the form...
It has been observed that a better frozen product can be obtained by freezing good quality pomfrets ...
Microbiological investigation of fresh and frozen fishes such as pomfret, surmai and mackerel was ca...
Fresh sole fish (Cynoglossus macrolepidotus) was quick frozen at -40°C and stored at -18°C. Shelf li...
The paper deals with certain technological aspects of transportation of fish. Frozen fish packed in ...
Studies conducted in the laboratory and field have shown that iced fish can be preserved for longer ...
The changes occurring in moisture, thiamine, riboflavin niacin, phosphorus, iron and calcium in pomf...
The frozen storage characteristics of fish fingers made out of two different species, differing in l...
Studies on mackerel (Rastrelliger kanagurta) of medium (4%) and high (11%) lipid contents quick froz...
The frozen storage characteristics of ribbon fish, Trichiurus sp., in different forms are reported
Quality deterioration of seer held directly in contact with ice, in different forms, fillets and chu...
Behaviour of freeze dried ready-to-serve fish based food preparations during prolonged storage at ro...
Skin-on fillets of spotted seer were frozen individually with different pre-freezing ice storage per...
The freezing and cold storage characteristics of cuttle fish fillets have been studied. The yield of...
Tilapia from fresh water and brackish water-sources behaved differently during iced and frozen stora...
Investigations were carried out on the frozen storage of ghol (Pseudosciaena diacanthus) in the form...
It has been observed that a better frozen product can be obtained by freezing good quality pomfrets ...
Microbiological investigation of fresh and frozen fishes such as pomfret, surmai and mackerel was ca...
Fresh sole fish (Cynoglossus macrolepidotus) was quick frozen at -40°C and stored at -18°C. Shelf li...
The paper deals with certain technological aspects of transportation of fish. Frozen fish packed in ...
Studies conducted in the laboratory and field have shown that iced fish can be preserved for longer ...
The changes occurring in moisture, thiamine, riboflavin niacin, phosphorus, iron and calcium in pomf...
The frozen storage characteristics of fish fingers made out of two different species, differing in l...
Studies on mackerel (Rastrelliger kanagurta) of medium (4%) and high (11%) lipid contents quick froz...
The frozen storage characteristics of ribbon fish, Trichiurus sp., in different forms are reported
Quality deterioration of seer held directly in contact with ice, in different forms, fillets and chu...
Behaviour of freeze dried ready-to-serve fish based food preparations during prolonged storage at ro...