New method for evaluation of freshness degree in fish and its products. [electronic resource]
New method for evaluation of freshness degree in fish and its products. [electronic resource] — المؤلف: Kołlakowski, E — 1976
- المؤلف
- Kołlakowski, E
- النشر
- 1976
- الوصف
- 13-8 p.
- الموضوعات
- Animals؛ Fish Products؛ Food Inspection؛ Hot Temperature؛ Hydrogen-Ion Concentration؛ Protein Denaturation؛ Proteins؛ Refrigeration