New method for evaluation of freshness degree in fish and its products.

Name: New method for evaluation of freshness degree in fish and its products.
Author: Kołlakowski, E

New method for evaluation of freshness degree in fish and its products. — المؤلف: Kołlakowski, E — Die Nahrung 1976

المؤلف: Kołlakowski, E
النشر: Die Nahrung 1976
الوصف: 13-8 p.
الموضوعات: Animals؛ Fish Products؛ Food Inspection؛ Hot Temperature؛ Hydrogen-Ion Concentration؛ Protein Denaturation؛ Proteins؛ Refrigeration