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Effect of Freezing on the Shelf Life of Salmon
Joint Authors
Dawson, Paul
Al-Jeddawi, Wesam
Remington, Nanne
Source
International Journal of Food Science
Issue
Vol. 2018, Issue 2018 (31 Dec. 2018), pp.1-12, 12 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2018-08-12
Country of Publication
Egypt
No. of Pages
12
Abstract EN
Food shelf-life extension is important not only to food manufacturers, but also to home refrigeration/freezing appliance companies, whose products affect food quality and food waste.
While freezing and refrigerating both extend the shelf life of foods, food quality deterioration continues regardless of the preservation method.
This review article discusses the global fish market, the composition of fish meat, and the effects of freezing and thawing on salmon quality.
American Psychological Association (APA)
Dawson, Paul& Al-Jeddawi, Wesam& Remington, Nanne. 2018. Effect of Freezing on the Shelf Life of Salmon. International Journal of Food Science،Vol. 2018, no. 2018, pp.1-12.
https://search.emarefa.net/detail/BIM-1172573
Modern Language Association (MLA)
Dawson, Paul…[et al.]. Effect of Freezing on the Shelf Life of Salmon. International Journal of Food Science No. 2018 (2018), pp.1-12.
https://search.emarefa.net/detail/BIM-1172573
American Medical Association (AMA)
Dawson, Paul& Al-Jeddawi, Wesam& Remington, Nanne. Effect of Freezing on the Shelf Life of Salmon. International Journal of Food Science. 2018. Vol. 2018, no. 2018, pp.1-12.
https://search.emarefa.net/detail/BIM-1172573
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1172573