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Bulletin of TFRI (1953-1991)
Studies on Processing Feasibility of Abundand Fish Catches-Ⅵ Thawing and Conservation of Frozen Stored Tunas
- Date：2004-09-23
- Year：1986
- No：41
- Page：125-130
- Auther：Shaw-Nan Peng and Chuan-Cheng Liu
After having been frozen at -18℃ for 48 hrs and further stored at -28℃ for 3 month, the fresh yellow-fin tuna (body weight 15.6 kg, fork length 95.0 cm and meat thickness 12.2-17.0 cm) were thawed by the methods of flowing water and air.
- Related Files
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- 20040923-111239_twno41多漁獲物.pdf
- pdf(0.32MB)
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