FURTHER STUDY OF THE INFLUENCE OF SHORT STORAGE PERIODS, 3 DAYS TO 2 WEEKS AT 15-DEGREES-F, ON THE QUALITY OF FROZEN COD STORED AT 0-DEGREES-F

被引：12

作者：

DYER, WJ

FRASER, DI

MACCALLUM, WA

机构：

来源：

JOURNAL OF THE FISHERIES RESEARCH BOARD OF CANADA | 1957年 / 14卷 / 06期

关键词：

D O I：

10.1139/f57-039

中图分类号：

S9 [水产、渔业];

学科分类号：

0908 ;

摘要：

引用

收藏

页码：925 / 929

页数：5

相关论文

共 7 条

[1] DYER WJ, 1951, FOOD RES, V16, P522
[2] DYER WJ, 1957, J FISH RES BOARD CAN, V14, P627
[3] KELSEY RJ, 1956, FOOD ENG, V28, P99
[4] KELSEY RJ, 1956, FOOD ENG, V28, P50
[5] KELSEY RJ, 1956, FOOD ENG, V28, P96
[6] NICL DL, 1956, MODERN REFRIG, V59, P316
[7] TAYLOR CH, 1948, 74 FISH RES BD CAN P, P23