The Impact of Whelk Handling/storage Methods on the Product Quality

Summary

Samples of whelks were held in ambient, chilled, iced and immersed conditions. Those held in ambient conditions resulted in a poor quality cooked product. This report has been produced from a scanned original and may therefore contain some formatting and other inaccuracies. In cases where this affects the technical content, a paper copy of the original report can still be obtained from Seafish.

Publication Reference No.

SR529

Publication date

01 November 1999