Schubring, Reinhard (1996) Farbmessungen an panierten Fischerzeugnissen. Informationen für die Fischwirtschaft aus der Fischereiforschung, 43(2), pp. 84-88.
The colour based on a CIELab system of both, breaded deep frozen and fried fish products, was measured using a Chroma-Meter Type 300 (Minolta). Remarkable differences especially with the deep frozen fish fillets were recognized. Due to prefrying the colour differences of the fish fingers were moderate. After frying to make the products ready to eat the colour differences between the fillets and the fingers were largely equalized. In general, the frying process was connected with a decrease of lightness L* and with strong to very strong total colour differences ΔE.
|Item Type: ||Article|
|Title: ||Farbmessungen an panierten Fischerzeugnissen|
|Personal Creator/Author: |
|Journal or Publication Title: ||Informationen für die Fischwirtschaft aus der Fischereiforschung|
|Page Range: ||pp. 84-88|
|Contact Email Address: ||email@example.com|
|Issuing Agency: ||Bundesforschungsanstalt für Fischerei|
|Additional Information: ||Johann Heinrich von Thünen-Institute, Federal Research Institute for Rural Areas, Forestry and Fisheries began publishing the Informationen aus der Fischereiforschung = Information on Fishery research in 2010|
|Uncontrolled Keywords: ||fish quality; quality changes; quality evaluation; methods; Alaska pollock; plaice; saithe; redfish; hake|
|Item ID: ||4195|
|Depositing User: ||Horst Bahl|
|Date Deposited: ||13 Oct 2010 19:31|
|Last Modified: ||10 Nov 2012 20:04|
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