Affordable Access

The Scottish Nephrops Survey Phase II: The Processes that Underlie Quality Loss in the Whole Animal Compared to the Tailed Product

Authors
Publisher
University of Glasgow
Publication Date

Abstract

Research Partnership between Neil, D.M., Coombs, G.M., Birkbeck, T.H., Atkinson, R.J.A., Crozier, A., Albalat, A., Gornik, S., Smith, I.P., Beevers, N.D., Milligan, R.J., and Theethakaew, C. (2008) The Scottish Nephrops Survey Phase II: The Processes that Underlie Quality Loss in the Whole Animal Compared to the Tailed Product. Project Report. University of Glasgow, Glasgow, UK. Copyright © 2008 University of Glasgow A copy can be downloaded for personal non-commercial research or study, without prior permission or charge Content must not be changed in any way or reproduced in any format or medium without the formal permission of the copyright holder(s) When referring to this work, full bibliographic details must be given http://eprints.gla.ac.uk/81234/ Deposited on: 20 June 2013 Enlighten – Research publications by members of the University of Glasgow http://eprints.gla.ac.uk The Scottish Nephrops Survey A joint venture to generate high quality Nephrops products from a sustainable fishery Delivered through A research partnership between Young’s Seafood Ltd., the University of Glasgow and UMBS Millport Scientific Report on Phase II Professor D.M. Neil, Professor G.H. Coombs, Professor T.H. Birkbeck, Professor R.J.A. Atkinson*, Professor A. Crozier, Dr A. Albalat, Dr S. Gornik, Dr P. Smith*, Mr. N. Beevers, Ms R.J. Milligan and Ms C. Theethakaew December 2008 Scientific Report The Scottish Nephrops Survey Phase II 2 EXECUTIVE SUMMARY ..................................................................................................... 3 INTRODUCTION ................................................................................................................... 7 Modified atmosphere packing (MAP) of whole N. norvegicus ...

There are no comments yet on this publication. Be the first to share your thoughts.