Effects of pre and post freezing treatments on barramundi (Lates calcarifer, Bloch) fillet quality
The effects of pre-freezing treatments such as time-temperature abuse, use of ice, freeze–thaw cycles, use of polyphosphate and post freezing treatments such as glazing and packaging were assessed on the microbiological and physiochemical properties of barramundi (Lates calcarifer) fillets. The resu...
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| Format: | Thesis |
| Language: | English |
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Curtin University
2014
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| Online Access: | http://hdl.handle.net/20.500.11937/1653 |