Open AccessThe Effect of Customary Finnish Heat Preparation Methods on the Infestiveness of Diphyllobothrium Latum From Fish to Man an Experimental Treatise on the Heat Resistance of Diphyllobothrium Latum Plerocercoids, and on the Temperature Variations in Various Parts of the Pike, Perch and Burbot During Frying in Pan, Boiling, and Baking in Oven
Author(s) -
K. Salminen,
H. L. Kuosma,
Lovisa E. Reinius
Publication year - 1966
Publication title -
acta veterinaria scandinavica
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.608
H-Index - 54
eISSN - 1751-0147
pISSN - 0044-605X
DOI - 10.1186/bf03547102
Subject(s) - fish <actinopterygii> , boiling , heat resistance , perch , pike , food science , chemistry , biology , toxicology , fishery , materials science , organic chemistry , composite material
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