PARTIAL FREEZING AS A MEANS OF PRESERVING PACIFIC SALMON INTENDED FOR CANNING

被引：15

作者：

TOMLINSON, N

GEIGER, SE

KAY, WW

UTHE, J

ROACH, SW

机构：

来源：

JOURNAL OF THE FISHERIES RESEARCH BOARD OF CANADA | 1965年 / 22卷 / 04期

关键词：

D O I：

10.1139/f65-090

中图分类号：

S9 [水产、渔业];

学科分类号：

0908 ;

摘要：

引用

页码：955 / +

页数：1

共 36 条

[1]

ANDERSON ML, 1964, MAY FAO S SIGN FUND

[2]

BARKER R, 1955, PROG RPT PACIFIC COA, P16

[3]

BORGSTROM G, 1961, FISH FOOD ED, V1, P275

[4]

BORGSTROM G, 1961, FISH FOOD ED, V1, P487

[5]

BUTTKUS H, 1962, FOOD TECHNOL-CHICAGO, V16, P84

[6]

CHICHESTER CO, 1964, ADV FOOD RES, V13, P349

[7]

Dyer W., 1961, FISH AS FOOD, V1, P275

[8]

GAKICHKO SI, 1962, KHOLODILN TEKHN, V39, P25

[9]

GOLOVKIN NA, 1961, KHOLODILN TEKHN, V38, P35

HANSEN, P .