DENSITY of FRESH and FROZEN SEAFOOD

MD SHAFIUR RAHMAN; R. H. DRISCOLL

doi:10.1111/j.1745-4530.1994.tb00331.x

DENSITY of FRESH and FROZEN SEAFOOD

MD SHAFIUR RAHMAN^*, R. H. DRISCOLL

^*المؤلف المقابل لهذا العمل

نتاج البحث: المساهمة في مجلة › مراجعة النظراء

15 اقتباسات (Scopus)

ملخص

The apparent density varied from 1042 to 1093 kg/m³ and 972 to 1017 kg/m³ for fresh seafood at 20C and frozen seafood at ‐30C, respectively. the apparent density of frozen squid mantle meat decreased from 1062 to 990 kg/m³ when temperature varied from ‐1.5 to ‐40C.

اللغة الأصلية	English
الصفحات (من إلى)	121-140
عدد الصفحات	20
دورية	Journal of Food Process Engineering
مستوى الصوت	17
رقم الإصدار	2
المعرِّفات الرقمية للأشياء	https://doi.org/10.1111/j.1745-4530.1994.tb00331.x
حالة النشر	Published - مايو 1994
منشور خارجيًا	نعم

ASJC Scopus subject areas

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الوصول إلى المستند

10.1111/j.1745-4530.1994.tb00331.x

الملفات والروابط الأخرى

قم بذكر هذا

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title = "DENSITY of FRESH and FROZEN SEAFOOD",

abstract = "The apparent density varied from 1042 to 1093 kg/m3 and 972 to 1017 kg/m3 for fresh seafood at 20C and frozen seafood at ‐30C, respectively. the apparent density of frozen squid mantle meat decreased from 1062 to 990 kg/m3 when temperature varied from ‐1.5 to ‐40C.",

author = "RAHMAN, {MD SHAFIUR} and DRISCOLL, {R. H.}",

year = "1994",

month = may,

doi = "10.1111/j.1745-4530.1994.tb00331.x",

language = "English",

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journal = "Journal of Food Process Engineering",

issn = "0145-8876",

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TY - JOUR

T1 - DENSITY of FRESH and FROZEN SEAFOOD

AU - RAHMAN, MD SHAFIUR

AU - DRISCOLL, R. H.

PY - 1994/5

Y1 - 1994/5

N2 - The apparent density varied from 1042 to 1093 kg/m3 and 972 to 1017 kg/m3 for fresh seafood at 20C and frozen seafood at ‐30C, respectively. the apparent density of frozen squid mantle meat decreased from 1062 to 990 kg/m3 when temperature varied from ‐1.5 to ‐40C.

AB - The apparent density varied from 1042 to 1093 kg/m3 and 972 to 1017 kg/m3 for fresh seafood at 20C and frozen seafood at ‐30C, respectively. the apparent density of frozen squid mantle meat decreased from 1062 to 990 kg/m3 when temperature varied from ‐1.5 to ‐40C.

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U2 - 10.1111/j.1745-4530.1994.tb00331.x

DO - 10.1111/j.1745-4530.1994.tb00331.x

M3 - Article

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EP - 140

JO - Journal of Food Process Engineering

JF - Journal of Food Process Engineering

SN - 0145-8876

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ER -

DENSITY of FRESH and FROZEN SEAFOOD

ملخص

ASJC Scopus subject areas

الوصول إلى المستند

الملفات والروابط الأخرى

بصمة

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