Dear members,
Can anyone provide me the information on effect on quality of fishes &
crustacean after slow Freezing (-10 to -18) & then thawing it for
consumption
What are effect of the same on quality of fishes especially if the same
process is carried in Tropical countries?
Is the same advisable in practical & what are the timelines we can keep
the material in freezer. if the freezing done is not a block /blast
freezing
Regards,
Yogesh
Information contained and transmitted by this E-MAIL (including any accompanying documents) is proprietary to Metro Cash & Carry India Pvt. Ltd. and is intended for use only by the individual or entity to which it is addressed, and contains information that is privileged and confidential. If you are not the intended recipient, an agent of the intended recipient or a person responsible for delivering the information to the named recipient, you are notified that any use, distribution, transmission, printing, copying or dissemination of this information in any way or in any manner is strictly prohibited. If you have received this communication in error, please promptly delete this mail & notify us immediately at mccinban-itbasictech@metro.co.in
Communicating through email is not secure and capable of interception, corruption and delays. Anyone communicating with METRO Cash & Carry India Pvt. Ltd. by email accepts the risks involved and their consequences
This archive was generated by hypermail 2b29 : Wed Sep 24 2008 - 06:21:46 PDT