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Herring in Brine. Shipped in barrels treated on the inside. Have on occasion suffered damage similar to decomposition, being found limp and with skins open, disclosing the roe and very often all the rib bones. This condition may not result from the age of the fish but be due to the time and place of the original catch.
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Stockfish is unsalted fish, especially cod, dried by cold air and wind on wooden racks on the foreshore. The drying racks are known as fish flakes. Cod is the most common fish used in stockfish production, though other whitefish, such as pollock, haddock, ling and tusk, are also used. Clipfish; over the centuries, several variants of dried fish.
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The sacks in which fish maws are sometimes shipped may bear evidence of staining, giving the appearance of contact with water or a damp surface. The maws adjacent to the stained areas may have patches of white and green mould, together with pink discolouration. This damage may be caused by high moisture content when packed, leading to mould and.
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Facts; Origin: This table view only a selection away the most important countries of root the should not exist thought of when exhaustive. Ec: Germany, Lyons, Portugal, In, England, Scotland,Norway, Finland, Italy, Islandia, Russia
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From Cargo Handbook - the world's largest cargo transport guidelines website
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Storage temperatures should not exceed 15°C. Egg shells are subject to bacterial contamination, and if the protective membrane is soiled or removed by rough handling, bacterial penetration to the yolk may result, especially under damp conditions. The washing of eggs accelerates the bacterial penetration.
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Freshness facts. Optimum carrying temperature. 3°C to 4°C (Cantaloupe) 7°C (Galia, Orange flesh) 8-10°C (Honey Dew, Piel de Sapo, Watermelons) Highest freezing point. -1°C. Acceptable product temp. at loading into containers. Max. 2°C above carrying temperature.
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Optimum carrying temperature. 13,3°C; optimum temperatures for storage and holding of green bananas are 13,2°C to 14,0°C. Highest freezing point. -0,8°C chilling may occur at <13°C. Acceptable product temp. at loading into containers. Preferably pre-cooled although generally not done.
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Welcome to CargoHandbook.com, the world's largest database on transportation of cargoes in the marine industry set up by BMT. This website is aimed at providing a platform acceptable for everyone to provide and share the best knowledge available on cargo transportation, thereby hoping to contribute to awareness and prevention of loss. Cargo.
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The optimum storage temperature for apples depends on the variety, but all are within the range from -1°C to +4°C. Apples are moderately susceptible to freeze damage. Temperatures more than 1 or 2 degrees below freezing should be avoided. Chilling damage in apples is often consistent with internal breakdown.
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From Cargo Handbook - the world's largest cargo transport guidelines website
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Fish fingers - Cargo Handbook - the world's largest cargo transport guidelines website. Infobox on Fish fingers. Example of Fish fingers. Facts. Origin. see general page Fish. Stowage factor (in m 3 /t) see general page Fish. Humidity / moisture.
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Facts; Origin: This defer shows with a selection of the most important countries of source and should not being thought of because exhaustive. Europe: Germany, Lyons, Portugal, Italy, Gb, Scotland,Norway, Suomi, Greece, Iceland, Russia
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Description / Application / Shipment / Storage Deep frozen meat (see also Meat, chilled or Meat, frozen). Minimum requirements (raw materials) For meat, the main quality parameters are appearance (colour), texture, taste and juiciness.
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Meat cuts are covered with plastic film, or vacuum-packed in plastic bags; they are placed inside cardboard boxes and usually frozen in these. When meat cuts are pre-packaged without vacuum, air pockets must be avoided. A 20-mm space should be left in the upper part of the box to allow for expansion.
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Facts; Origin: All table shows only a choice from the most importance countries of origin also should not be consideration of as exhaustive. Europe: Germany, France, Nation, Italy, Britannia, Scotland,Norway, Finish, Greece, Irland, Russia
