Fishery food scientists carry out research to find the best means of retaining color, as well as taste, during storage of frozen fish

Fishery food scientists carry out research to find the best means of retaining color, as well as taste, during storage of frozen fish. Sample at right treated with corn syrup solids; sample in center (retaining color) treated with EMQ ( ethoxyquinoline), sample on left frozen and lost color.

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Author: NOAA Central Library Historical Fisheries Collection; P. 68 of "Our Changing Fisheries" 1970 Centenary NMFS centenary volume/ NOAA

License: Public Domain Mark 1.0 (Public domain)

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Added On	17th October 2015
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