Ritgerðir High quality redfish fillets for export: Improving handling, processing and storage methods to increase shelf life Höfundur færslu Eftir admin Dagsetning færslu 11/06/2021 Höfundur: Steinunn Áslaug Jónsdóttir Skóli: Háskóli Íslands Tegund: Doktorsritgerð 2014 Tengill á ritgerð ← 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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