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https://www.noaa.gov/media/digital-library-photo/pl23fish7916jpgDescription
Fishery food scientists carry out research to find the best means of retainingcolor, as well as taste, during storage of frozen fish. Sample at right treatedwith corn syrup solids; sample in center (retaining color) treated with EMQ (ethoxyquinoline), sample on left frozen and lost color. (Image credit: NOAA Central Library Historical Fisheries Collection; P. 68 of Our Changing Fisheries 1970 Centenary NMFS centenary volume)