Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Jorma J. Laine"'
Publikováno v:
Agricultural and Food Science, Vol 50, Iss 3 (1978)
Työn tarkoituksena oli tutkia pakastetussa muikussa ja kirjolohessa tapahtuvia mikrobiologisia, fysikaalisia, kemiallisia ja aistinvaraisesti havaittavia muutoksia —35°C:ssa varastoitaessa. Samalla verrattiin ennen pakastusta suoritettujen käsit
Externí odkaz:
https://doaj.org/article/86586ef4e93a4a678bb41de27d2dd715
Autor:
Yrjö Roos, Jorma J. Laine
Publikováno v:
Agricultural and Food Science, Vol 57, Iss 2 (1985)
This study deals with the freeze-drying of berries, vegetables, roots and pork produced in Finland. The products were freeze dried whole, in slices or cubes. The pressure in the drying chamber was 10—20 Pa and the maximum surface temperature +23—
Externí odkaz:
https://doaj.org/article/e288cadaec2c4154bfcd5498a0499a40
Publikováno v:
Agricultural and Food Science, Vol 48, Iss 1 (1976)
Työn tarkoituksena oli selvittää muikun tuoresäilyvyyttä, kokojakautumaa ja perkaustappioita. Muikut säilyivät kauppakuntoisina +4°C:ssa 24-36 tuntia ja +10°C:ssa alle 24 tuntia. Kalat olisi siis saatava kalastajalta jalostuslaitokseen väli
Externí odkaz:
https://doaj.org/article/1de2ce6f8c4249328cf769873214f7fe
Publikováno v:
Agricultural and Food Science, Vol 33, Iss 1 (1961)
A study has been made of the effect of antibiotics in the storage of fresh Baltic herring. Experiments were made with muscle homogenates, to which antibiotics were added, and whole fish and fillets, treated by means of dips in antibiotic solutions an
Externí odkaz:
https://doaj.org/article/531edb151aeb4598b6cb1a027e4fb315
Autor:
Jorma J. Laine
Publikováno v:
Agricultural and Food Science, Vol 40, Iss 4 (1968)
In the present study the heat penetration of two canned trout products was investigated. Heat penetration was measured and fh117 parameter were calculated. In the processing, a comparison with a non-rotating (10 RPM) sterilization was made. The resul
Externí odkaz:
https://doaj.org/article/cfa21c06146b46c3a90aab0d6d618a07
Publikováno v:
Agricultural and Food Science, Vol 38, Iss 4 (1966)
Bacteriological spoilage, organoleptical quality and amino acid composition of fresh trout were studied during storage at +4– +6° C. Experiments were carried out with living fish (control), with fish 4 hours after killing and during storage. The f
Externí odkaz:
https://doaj.org/article/a5d3e77be89b463d998a0449b6a7fdbe
Publikováno v:
Agricultural and Food Science, Vol 39, Iss 1 (1967)
Three test groups of rainbow trout were cultivated in trout rearing nets to study the feed conversion, mortality and weight development of the different groups. One of the groups was fed with a floating imported food and two groups with domestic non-
Externí odkaz:
https://doaj.org/article/e1e8d691427a4096b0bd4ee16136410f
Publikováno v:
Agricultural and Food Science, Vol 41, Iss 3 (1969)
Rainbow trouts were frozen at –40° C and stored either glazed with water or vacuum packed in polyethylene bags at –18°and –32° C. During the storage time the quality of the fish was tested both organoleptically and by determining the fatty a
Externí odkaz:
https://doaj.org/article/195507b2e8bc429aa9ceddad1feecd9c
Publikováno v:
Agricultural and Food Science, Vol 40, Iss 2 (1968)
Changes in the amounts of free amino acids in rainbow trout during refrigerated storage in ice at + 4 . . + 6°C and in frozen storage at –18°C were investigated. The control sample was prepared directly from the killed, bleeded, and gutted fish.
Externí odkaz:
https://doaj.org/article/0b258ac09ce64180adcfe29f5afedb82
Publikováno v:
Agricultural and Food Science, Vol 39, Iss 3 (1967)
Seasonal variations in rainbow trout were studied in four geographically different places of growth. Experiments were carried out in May, July, September and February. The fish was weighed and tested for approximate chemical composition, total and co
Externí odkaz:
https://doaj.org/article/5ccde4b248e545c6a22c655d32656051