Chilling Fresh Fish in Dry and Wet Ice
The use of dry ice combined with water ice for effective chilling of sardines Sardinella gibbosa was standardized by examining their sensorial, microbiological and biochemical qualities. Sardines stored in 50% dry ice alone had a longer shelf life of 10 days, when compared to that stored at...
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| Format: | Article |
| Language: | English |
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Asian Fisheries Society
2000-12-01
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| Series: | Asian Fisheries Science |
| Online Access: | https://www.asianfisheriessociety.org/publication/downloadfile.php?id=464&file=Y0dSbUx6QTFPVFF4T1RRd01ERXpOVFU0TWpZek1EZ3VjR1Jt |
