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Volchenko V.I., Grokhovsky V.A. and Vasilevsky P.B.
Production of quality canned food from the frozen fish liver
Abstract. The results of experiments on quality improving of canned food from the frozen fish liver (predominantly cod) have been considered. It has been established that the quality can be improved in case of applying the microwave processing (before freezing or before packing), and also when using some combination of components at stowage of the frozen liver. It has been proved that the acid number of excreted oil is connected with the quality of canned food.
Printed reference: Volchenko V.I., Grokhovsky V.A. and Vasilevsky P.B. Production of quality canned food from the frozen fish liver // Vestnik of MSTU. 2003. V. 6, No 1. P. -.
Electronic reference: Volchenko V.I., Grokhovsky V.A. and Vasilevsky P.B. Production of quality canned food from the frozen fish liver // Vestnik of MSTU. 2003. V. 6, No 1. P. -. URL: http://vestnik.mstu.edu.ru/v06_1_n14/articles/07_volch.zip.
(In Russian, p.4, fig. 1, tables 1, ref 2, MS Word 95, WinZip)
