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pro vyhledávání: '"NIK ZAD SANGSARI, HOMA"'
The quality of fish products is indispensably linked to the freshness of the raw material modulated by appropriate manipulation and storage conditions, specially the storage temperature after catch. The purpose of the research presented in this thesi
Externí odkaz:
http://amsdottorato.unibo.it/5852/
Autor:
SERRATORE, PATRIZIA, NIK ZAD SANGSARI, HOMA, E. Zavatta, PIRACCINI, STEFANO, G. Ciaravino, M. Trentini
The purpose of the present study was to determine the impact of different manipulation techniques applied on board fishing vessel, on the microbiological quality of the flesh of European hake (Merluccius merluccius) during storage at +3°C ± 1°C fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4094::12e28956b6ef180c0412d961be1dc97b
http://hdl.handle.net/11585/108206
http://hdl.handle.net/11585/108206