Quantitative quality tests for frozen fish: Soluble protein...

Quantitative quality tests for frozen fish: Soluble protein and free fatty acid content as quality criteria for hake (Merluccius capensis) stored at −18°C

Adrianus J de Koning, Theodora H Mol
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
54
Year:
1991
Language:
english
Pages:
10
DOI:
10.1002/jsfa.2740540316
File:
PDF, 502 KB
english, 1991
Conversion to is in progress
Conversion to is failed