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| Predicate | Object |
|---|---|
| rdf:type | |
| lifeskim:mentions | |
| pubmed:issue |
2
|
| pubmed:dateCreated |
1990-4-5
|
| pubmed:abstractText |
The possibility of storing vacuum packed, smoked and sliced tuna fish was studied. The microbiological and chemical analyses demonstrated that hygienic conditions and organoleptic properties remain unaltered after storage at 5 degrees C for 60 days.
|
| pubmed:language |
eng
|
| pubmed:journal | |
| pubmed:citationSubset |
IM
|
| pubmed:chemical | |
| pubmed:status |
MEDLINE
|
| pubmed:month |
Feb
|
| pubmed:issn |
0044-3026
|
| pubmed:author | |
| pubmed:issnType |
Print
|
| pubmed:volume |
190
|
| pubmed:owner |
NLM
|
| pubmed:authorsComplete |
Y
|
| pubmed:pagination |
118-20
|
| pubmed:dateRevised |
2006-11-15
|
| pubmed:meshHeading | |
| pubmed:year |
1990
|
| pubmed:articleTitle |
Smoked tuna, sliced and vacuum packed, a relatively new product.
|
| pubmed:affiliation |
Istituto Ispezione degli Alimenti di Origine Animale, Università, Milano, Italy.
|
| pubmed:publicationType |
Journal Article
|