Dear colleagues, is there any site or other resource dealing with
characteristics of final seafood products, such as pH and water activity?
In case that anyone can help me by replying this e-mail, I'm looking such
characteristics for
Canned seafood:
sardine (natural, in oil, and in hot sauce),
anchovy,
tuna (natural, in oil, and in hot sauce),
mackerel (natural, in oil, and in hot sauce),
bonito (natural, in oil, and in hot sauce),
herring (natural, in oil, and in hot sauce),
thawed squid (natural, in oil, and in hot sauce),
thawed octopus (eledone spp.) (natural, in oil, and in hot sauce)
Salted seafood:
sardine
anchovy
tuna
bonito
herring
Thank you in advance,
Constantine N. Eliades
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