The effect of improving raw material quality on product quality and operating costs: a comparative study for lean and fatty fish

Author:

Zugarramurdi A,Parin M.A,Gadaleta L,Carrizo G,Lupin H.M

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference30 articles.

1. Gelling properties of actomyosin from pre- and post-spawning hake (Merluccius hubbsi);Beas;Journal of Food Science,1988

2. Process yield, colour and sensory quality of smoked Atlantic salmon (Salmon salar) in relation to raw material characteristics;Bencze Rora;Food Research International,1998

3. Changes in the eating quality of frozen stored cod and associated chemical and physical changes;Connell,1969

4. Influence of the reproductive cycle of argentinian hake (Merluccius hubbsi) on fillet yield and operating costs;Crupkin;Journal of Aquatic Food Product Technology,1996

5. da Encarnaçao, J. D. (1974). Desarrollo de control de calidad del pescado y productos de la pesca. Proyecto de Desarrollo Pesquero. Argentina: FAO

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