English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/62640
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:


First Processing Steps and the Quality of Wild and Farmed Fish

AuthorsBorderías, A. Javier ; Sánchez Alonso, Isabel
Issue Date2011
CitationJournal of Food Science 76: R1- R5 (2011)
AbstractFirst processing steps of fish are species-dependent and have common practices for wild and for farmed fish. Fish farming does, however, have certain advantages over traditional fisheries in that the processor can influence postmortem biochemistry and various quality parameters. This review summarizes information about the primary processing of fish based on the influence of catching, slaughtering, bleeding, gutting, washing, and filleting. Recommendations are given for the correct primary processing of fish. © 2010 Institute of Food Technologists®.
Identifiersdoi: 10.1111/j.1750-3841.2010.01900.x
issn: 0022-1147
Appears in Collections:(ICTAN) Artículos
Files in This Item:
File Description SizeFormat 
accesoRestringido.pdf15,38 kBAdobe PDFThumbnail
Show full item record
Review this work

Related articles:

WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.