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- W888937405 abstract "Bream from the spring catch was subjected to sensory, microbiological and chemical analysis after various time of cold storage in ice. Results of analyses proved bream′s quality to decrease at a slow rate during the first week of storage and at a high rate in the second one. Yet quality changes noted for fish tissue were about 3 times slower than for the whole fish. On the basis of the obtained results the shelf life of spring bream under cold storage in ice was 10 ±1 days, at a maximum." @default.
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- W888937405 date "1996-06-30" @default.
- W888937405 modified "2023-10-16" @default.
- W888937405 title "Changes in quality of bream (Abramis brama L.) during storage in ice" @default.
- W888937405 doi "https://doi.org/10.3750/aip1996.26.1.08" @default.
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