Frozen Oysters
作者:
Margaret L. Morton,
W. J. Dyer,
期刊:
Journal of the Fisheries Board of Canada
(NRC Available online 1956)
卷期:
Volume 13,
issue 1
页码: 47-51
ISSN:0706-652X
年代: 1956
DOI:10.1139/f56-005
出版商: NRC Research Press
数据来源: NRC
摘要:
Quick frozen freshly shucked oysters stored at −10°F. (−23 °C.) did not deteriorate significantly during a storage period of 9 months, as assessed by taste panels on the simmered oysters. Slow freezing and storage at higher temperatures resulted in a much greater loss in quality, and objectionable darkening occurred. Preparation as a stew largely masked this deterioration.
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