Essays High quality redfish fillets for export: Improving handling, processing and storage methods to increase shelf life Post author By admin Post date 11/06/2021 Author: Steinunn Áslaug Jónsdóttir School: University of Iceland Type: Doctoral dissertation 2014 Thesis link ← Safety and quality of lettuce on the market in Iceland → Mackerel (Scomber scombrus), processing properties. Effect of catching seasons, freezing and cold storage on physical and chemical characteristics of mackerel after heat treatment
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